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

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (18) : 186-193.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (18) : 186-193. DOI: 10.13995/j.cnki.11-1802/ts.036988

Effects of three modification methods on nutritional components and processing properties of prepared whole-grain corn flour

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(18): 186-193 https://doi.org/10.13995/j.cnki.11-1802/ts.036988

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