食品制造方法对膳食淀粉消化性能的影响(Ⅰ)——保藏
缪铭,江波,张涛,金征宇
Impact of Food Prepartion Methods on the in-vitro Digestibility of Dietary Starch Sources (Ⅰ) Preservation
Miao Ming, Jiang Bo, Zhang Tao, Jin Zheng-yu
食品与发酵工业
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2010, (08): 22
-25
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DOI: 10.13995/j.cnki.11-1802/ts.2010.08.041
