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20 积分 2025-11-09 加入
Low glycemic index noodle and pasta: Cereal type, ingredient, and processing
2小时前
待确认
Starch modification and protein complexation synergistically strengthen hydrocolloid networks and limit enzymatic hydrolysis in gluten-free noodles
1天前
已完结
Starch modification and protein complexation synergistically strengthen hydrocolloid networks and limit enzymatic hydrolysis in gluten-free noodles
1天前
已完结
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