标题 |
Impact of fibers and plant extracts on dough rheology and bread quality: Balancing nutrition and structure
纤维和植物提取物对面团流变学和面包品质的影响:平衡营养和结构
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其它 | Rosell, C. M., & Santos, E. (2020). "Impact of fibers and plant extracts on dough rheology and bread quality: Balancing nutrition and structure." Trends in Food Science & Technology, 104, 1-12. |
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