| 标题 |
Developing radio frequency technology for enhancing the processing characteristics of gluten-free rice dough based on gelatinization degree |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Engineering 作者:Dongsheng Hu; Yingqi Tian; Jiahong Yuan; Mengge Li; Rui Li; et al 出版日期:2026-01-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)