Ultrasound-assisted process of dough for noodle production: Textural properties, moisture distribution, microstructure and cooking quality
已完结10由 有何不可 发布于 2026/3/4 16:04:00
DOI:10.1016/j.jcs.2024.104005
作者:Xingguo Li , Pengfei Liu , Zhouya Bai , Denglin Luo , Chonghui Yue , Yanhui Wu , Peiyan Li , Libo Wang , Sihai Han
文献类型:期刊论文
补充材料:只需要正文