| 标题 |
 Physical Modification of Starch in Plant-Based Flours: Structural, Physicochemical, and Pasting Property Changes and Potential Applications in Baked and Extruded Products |
| 网址 | |
| DOI | |
| 其它 |
期刊：Comprehensive Reviews in Food Science and Food Safety 作者：Ana Luisa Paternina-Contreras; R. Andrade-Pizarro; J. Figueroa-Flórez 出版日期：2025-05-01 |
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