Resistant starch formation in bread as influenced by choice of ingredients or baking conditions
- 作者Helena Liljeberg; Anna Åkerberg; Inger Björck
- 卷第56卷
- 期第4期
- 印刷ISSN0308-8146
- 文件大小756.83KB
- 发表时间1996
- DOI10.1016/0308-8146(95)00199-9
- 页码389-394
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