| 标题 |
Insight into the mechanism of transformation of gluten protein agglomeration in the wheat flour-water batters: the view from concentration and mixing time |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Res Int 作者:Yang H, Xin Y, Shang J, Wang J, Liu C, Zhang M, Hong J, Liu M, Sun B, Zheng X 出版日期:2026-03-17 |
| 求助人 | |
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(2025-6-4)