传统高温炒制工艺对裸燕麦醇溶蛋白和谷蛋白特性的影响
전통고온초제공예대라연맥순용단백화곡단백특성적영향
Effect of Traditional High-temperature Dry Roasting on Properties of Dry Roasting Naked Oat Prolamin and Glutein
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