| 标题 |
Unraveling the synergy of wheat-based probiotic- fermented modified dietary Fibers, resistant starch, and gluten in constructing high-quality, low Glycemic index noodles |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Ai-Mei Liao; Xiao-Ge Liu; Qiao-Qiao Lai; Jia-Qi Wang; K. Thakur; et al 出版日期:2026-02-01 |
| 求助人 | |
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(2025-6-4)