小米饭的制作及食用品质评价方法.
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- Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 3, p. 67, doi. 10.16210/j.cnki.1007-7561.2022.03.007
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Works matching AU 赵璐瑶
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淀粉和蛋白质影响小米蒸煮食用品质的研究进展.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 8, p. 440, doi. 10.16429/j.l009-7848.2023.08.043
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