| 标题 |
Effects of Amylose/Amylopectin Ratio and Baking Conditions on Resistant Starch Formation and Glycaemic Indices |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Cereal Science 作者:Anna K.E. Åkerberg; H Liljeberg; Inger Björck 出版日期:1998-07-01 |
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(2025-6-4)