Quality improvements of buckwheat noodles by Artemisia sphaerocephala Krasch gum: Effects of pre-hydration and addition mode
已完结10由 有何不可 发布于 2026/3/10 19:37:42
DOI:10.1016/j.foodchem.2025.145164
作者:Zhiling Tang , Yiyuan Zou , Haoran Luo , Zehua Zhang , Fayin Ye , Guohua Zhao
文献类型:期刊论文
补充材料:只需要正文