| 标题 |
Liquid pre-fermentation induced starch structural reorganization improves quality and reduces starch digestibility in Tartary buckwheat hollow noodles |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Gen Ma; Lin Wang; Xinyu Xu; Jianxiong Chen; Junru Wang; et al 出版日期:2026-10-01 |
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(2025-6-4)