Lv11
80 积分 2026-07-27 加入
Impact of Different Types of Lipids on the Quality of Frozen Dough and Bread
17天前
已完结
Fundamental studies on the reduction of salt on dough and bread characteristics
1个月前
已完结
Effects of water absorption and salt on discrimination of wheat gluten strength assessed by dough mixing and protein composition
1个月前
已完结
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