三种改性方式对全谷物玉米粉营养成分及加工特性的影响
吴卓昊, 宋春丽, 董强, 任健
Effects of three modification methods on nutritional components and processing properties of prepared whole-grain corn flour
WU Zhuohao, SONG Chunli, DONG Qiang, REN Jian
食品与发酵工业
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2024, (18): 186
-193
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DOI: 10.13995/j.cnki.11-1802/ts.036988
