| 标题 |
The formation and in vitro enzymatic digestibility of starch-lipid complexes in steamed bread free from and supplemented with different fatty acids: Effect on textural and retrogradation properties during storage |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Biological Macromolecules 作者:Xuemin Kang; Bin Yu; Huayong Zhang; Jie Sui; Li Guo; et al 出版日期:2020-11-03 |
| 求助人 | |
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(2025-6-4)