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
Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (15) : 59-65.
Effects of key processing technology of fermenting whole wheat on physicochemical properties and in vitro digestibility of starch
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