| 标题 |
Effects of dry heat and heat-moisture treatment of refined buckwheat core flour on oil content of fried instant noodles: The view from protein structural and microstructure |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Res Int 作者:Wang J, Zheng X, Chen J, Hong J, Liu M, Shang J, Liu Z, Liu C 出版日期:2026-09-19 |
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(2025-6-4)