发表刊物：LWT - Food Science and Technology
论文类型：SCI一区TOP
卷号：215
页面范围：117295
是否译文：否
发表时间：2024-12-31
收录刊物：SCI
王芸
中级
Effects of rose powder on the physicochemical properties of wheat flour and dough, and the quality of Chinese steamed bun
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