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标题: Effect of composition of gluten proteins and dough rheological properties on ... [打印本页]

作者: lifei 时间: 2014-12-5 13:59
标题: Effect of composition of gluten proteins and dough rheological properties on ...

题名	Effect of composition of gluten proteins and dough rheological properties on the cookie‐making quality
链接	http://dx.doi.org/10.1108/00070701311317847

作者: 翔子 时间: 2014-12-5 13:59
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作者: 翔子 时间: 2014-12-5 14:01
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