| 标题 |
Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation and in vitro starch digestibility of wet sweet potato vermicelli |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Biological Macromolecules 作者:Ya-Yun Feng; Tai-Hua Mu; Miao Zhang; Meng-Mei Ma 出版日期:2020-04-01 |
| 求助人 | |
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(2025-6-4)