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酵母菌与乳酸菌协同发酵对玉米面糊 理化性质及其发糕品质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 15, p. 77, doi. 10.7506/spkx1002-6630-20231106-046
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高静水压处理对玉米淀粉/阿魏酸复合体系 理化及结构特性的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 51, doi. 10.7506/spkx1002-6630-20220921-206
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- Article