| 标题 |
Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Xin Wang; Weiqi Fei; Mingyue Shen; Huiliang Wen; Fengjuan Chen; et al 出版日期:2024-10-22 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)