| 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 Research International 作者:Jing Wang; Xue-Ling Zheng; Ju Chen; Jing Hong; Mei Liu; et al 出版日期:2026-12-01 |
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(2025-6-4)