| 标题 |
A multivariate study of the correlation between addition of maltodextrin, MCG, HPMC and psyllium on the quality of instant fried noodles |
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| DOI | |
| 其它 |
期刊:LWT - Food Science and Technology 作者:Agnieszka Rekas; Katarzyna Marciniak-Lukasiak 出版日期:2015-06-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)