| 标题 |
Structure–function relationships in extruded spicy wheat gluten strips modified by whole grain incorporation: Effects on texture, oil absorption capacity, and starch digestibility |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Bioscience 作者:Farman Ali; Xing Zhou; Tizazu Yirga Bereka; Zhenye Sun; Eun Young Park; et al 出版日期:2026-11-01 |
| 求助人 | |
| 下载 | 暂无链接,等待应助者上传 |
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(2025-6-4)