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30 积分 2024-01-05 加入
Gluten aggregation behavior in gluten and gluten-starch doughs after wheat bran dietary fiber addition
3个月前
已完结
Viscoelastic properties, antioxidant activities and structure of wheat gluten modified by rice bran
4个月前
已完结
Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks
4个月前
已完结
Mixing, tensile and pasting properties of wheat flour mixed with raw and enzyme treated rice bran
5个月前
已完结
Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat Flour
5个月前
已完结
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