全麦酒酿关键加工工艺对淀粉的理化性质及体外消化性的影响
邵淋淋, 曾诗雨, 李秀娟, 潘思轶
Effects of key processing technology of fermenting whole wheat on physicochemical properties and in vitro digestibility of starch
SHAO Linlin, ZENG Shiyu, LI Xiujuan, PAN Siyi
食品与发酵工业
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2019, (15): 59
-65
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DOI: 10.13995/j.cnki.11-1802/ts.020320
