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190 积分 2026-05-12 加入
Unraveling the synergy of wheat-based probiotic-fermented modified dietary Fibers, resistantstarch, and gluten in constructing high-quality,low Glycemic index noodles
9天前
已完结
Impact of solid-state fermentation using Jiuqu microbiota on dietary fiber of wheat bran and textural properties of whole wheat products
26天前
已完结
Heat Treatment: A Strategy for Overcoming Challenges in Whole‐Wheat Product Processing
1个月前
已完结
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