| 标题 |
Insights into the textural characteristics and in-vitro digestibility of bread influenced by structures and properties of high-amylose corn starches |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem X 作者:Mahmood N, Li X, Ali S, Yang Y, Wang L, Liang Q, Li Z, Song X, Jiang H 出版日期:2026-01-23 |
| 求助人 | |
| 下载 |
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(2025-6-4)