| 标题 |
Interaction Between Starch Expansion and Gluten Network Formation Enhances the Texture of Noodles: The Cooperation of Synergy During Processing and Antagonism During Cooking |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Texture Studies 作者:Di An; Ming Jin; Xiaoxia Zhou; Bin Xu 出版日期:2025 |
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(2025-6-4)