| 标题 |
Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:D. E. García-Valle; L. Bello‐Pérez; E. Agama‐Acevedo; J. Álvarez-Ramírez 出版日期:2021-04-30 |
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(2025-6-4)