| 标题 |
 Replacing a part of wheat flour with starchy food containing high levels of resistant starch in noodles processing |
| 网址 | |
| DOI |
10.26656/fr.2017.6(3).1020
doi
|
| 其它 |
期刊：Food Research 作者：K. M. Vương; N.B. Tram; L. N. Tuyen; L. Vy; N. V. Tai; et al 出版日期：2022-06-26 |
| 求助人 | |
| 下载 |
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