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1920 积分 2024-01-20 加入
Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads
4个月前
已完结
Response of the distribution and molecular transition of gluten proteins and quality of Chinese steamed bread to different hydration levels
4个月前
已完结
Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread
4个月前
已完结
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