科研产出
Exploring the effects of phosphorylated long-chain inulin with varying degrees of substitution on the physicochemical properties and structure of unfermented wheat dough
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来源:INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES年份:2025关键词: Phosphorylated long-chain inulin (PFXL); Unfermented wheat dough; Physicochemical properties
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