| 标题 |
Impact of varied oral processing on starch hydrolysis, bolus properties, and sensory texture attributes of mashed potatoes |
| 网址 | |
| DOI | |
| 其它 |
期刊:J Sci Food Agric 作者:Khramova DS, Vityazev FV, Zueva NV, Chistiakova EA, Sokolova AK, Popov SV 出版日期:2026-06-29 |
| 求助人 | |
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(2025-6-4)