Correlation of Glass Transition Features and Macroscopic, Mesoscopic Properties of Dough Regulated by Molecular Weight of Dextran
FOOD HYDROCOLLOIDS（2024）
关键词
Dextran,Molecular weight,Glass transition,Dough property,Correlation
AI 理解论文
溯源树
样例
生成溯源树，研究论文发展脉络
Chat Paper
正在生成论文摘要