| 标题 |
Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches |
| 网址 | |
| DOI | |
| 其它 |
Food Hydrocolloids Volume 108, November 2020, 105994 |
| 求助人 | |
| 下载 | 暂无链接,等待应助者上传 |
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(2025-6-4)