Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
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DOI: 10.1016/j.foodhyd.2024.110742
文献链接: https://linkinghub.elsevier.com/retrieve/pii/S0268005X24010166
其他信息:
出版社: Elsevier BV
作者: Qingyang Liu; Simiao Wu; Xinyang Sun

