| 标题 |
Unraveling the synergy of wheat-based probiotic- fermented modified dietary Fibers, resistant starch, and gluten in constructing high-quality, low Glycemic index noodles |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem 作者:Liao AM, Liu XG, Lai QQ, Wang JQ, Thakur K, Pan L, Hou YC, Liu N, Liu XM, Wei ZJ 出版日期:2026-02-05 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)