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60 积分 2025-03-22 加入
Comparative characterization of three types of seaweed slurry: physicochemical, structural, and volatile properties with potential food applications
3小时前
已完结
Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility
1年前
已完结
Processing Technologies for Developing Low GI Foods – A Review
1年前
已完结
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