Polyphenols_rheology_digestion_corn starch gels_bread features
收藏Mendeley Data2024-03-27 更新2024-06-27 收录
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https://data.mendeley.com/datasets/sh8b35h8wm
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资源简介：
Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features
创建时间：
2024-02-22
