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脱盐鸭蛋清/明胶混合体系对面包品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 12, p. 47, doi. 10.13386/j.issn1002-0306.2023070050
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pH值偏移对麦谷蛋白结构的修饰及溶解性的提升.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 20, doi. 10.7506/spkx1002-6630-20230209-088
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- Article
SiO<sub>2</sub>模板法制备LaMnO<sub>3</sub>及其催化性能.
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- Nonferrous Metals Engineering, 2023, v. 13, n. 4, p. 7, doi. 10.3969/j.issn.2095-1744.2023.04.002
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- Article