Chemical and functional properties of free-gluten biscuit making from corn, quinoa and millet floursSamah Ismael,Sahar Soltan, Hoda Ahmed, Reda Mohamed,Mahmoud El-WakeelAfrican Journal of Biological Sciences(2019)引用 0|浏览1暂无评分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