| 标题 |
 Mechanisms by which different structures and compositions of exogenous proteins modulate the physicochemical properties of rice starch gels and the textural characteristics of rice noodles |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Hydrocolloids 作者：Chenchen Wu; Chunyan Jia; Ming Wu; Zhuohang Li; Guang Zhang; et al 出版日期：2026 |
| 求助人 | |
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(2025-6-4)
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