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中文
In Situ Characterization and Analysis of Molecular Structure of Gluten Proteins and Moisture Distribution in Dough during Freezing
ZHANG Hua, ZHANG Pu, ZHANG Yuhan, LIU Xingli, ZHANG Yanyan
FOOD SCIENCE . 2023, (
2
): 39 -44 . DOI: 10.7506/spkx1002-6630-20220415-190