| 标题 |
Effects of different pretreatment methods on the dough properties, bread flavor and in vitro digestion of black highland barley |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Yang Liu; Lifen Li; Hanbing Xiao; Huijuan Wang; Can Zhao; et al 出版日期:2026-05-01 |
| 求助人 | |
| 下载 | 暂无链接,等待应助者上传 |
PDF的下载单位、IP信息已删除
(2025-6-4)