| 标题 |
Combined Effect of Sourdough Lactic Acid Bacteria and Additives on Bread Firmness and Staling |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Agricultural and Food Chemistry 作者:A. Corsetti; M. Gobbetti; B. De Marco; F. Balestrieri; F. Paoletti; et al 出版日期:2002-07-26 |
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(2025-6-4)