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30 积分 2025-11-24 加入
Enhancing bread functionality through partial wheat flour replacement with chickpea starch: impacts on dough characteristics, bread quality, and digestive responses
2个月前
已完结
Millet starch: A review
3个月前
已完结
Structure, physicochemical and functional properties of glycosylation-induced highland barley glutenin-inulin complexes
5个月前
已完结
Fatigue and weakness
10个月前
已关闭
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