| 标题 |
Improvement of dough rheological behavior and overall product quality through incorporation of physically modified dietary fiber polysaccharides: A review |
| 网址 | |
| DOI | |
| 其它 |
期刊:Carbohydrate Polymers 作者:Faying Zheng; Xinxin Li; Zhaowei Han; Xuchun Zhu; Pengtao Zhang; et al 出版日期:2026 |
| 求助人 | |
| 下载 |
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(2025-6-4)