| 标题 |
Quinoa flour addition improves the rheological properties and resistant starch content of wheat dough: From the view of starch physicochemical properties and starch-protein interaction |
| 网址 | |
| DOI | |
| 其它 |
期刊:Lebensmittel-Wissenschaft & Technologie 作者:Yanrong Ma; Lei Guo; Yifei Chen; Shuai Yan; Luzhen Wang; et al 出版日期:2025-04-17 |
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(2025-6-4)