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60 积分 2023-10-11 加入
Improvement of dough rheological behavior and overall product quality through incorporation of physically modified dietary fiber polysaccharides: A review
5个月前
已完结
Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability
5个月前
已完结
ATP utilization efficiency plays a key role in determining rice quality under high-temperature conditions
11个月前
已完结
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