| 标题 |
Reduced fat content of fried batter-breaded fish nuggets by adding dietary fibers: Insight into wheat starch and gluten conformations, fiber properties and anti-fat absorption capacities |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Jiaqi Feng; Jiwang Chen; Jiahao Zhai; Peng Zhang; Lijuan Peng 出版日期:2024-09-12 |
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(2025-6-4)