| 标题 |
Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Chong-Chong Wang; Zhen Yang; Jun‐Jie Xing; Xiao‐Na Guo; Ke‐Xue Zhu 出版日期:2021-12-14 |
| 求助人 | |
| 下载 |
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(2025-6-4)