| 标题 |
Effects of protein–lipid and starch–lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid |
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| DOI | |
| 其它 |
期刊:International Journal of Food Science & Technology 作者:Teresa De Pilli; Roma Giuliani; Alain Buléon; Bruno Pontoire; Jack Legrand 出版日期:2016-02-20 |
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(2025-6-4)