Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices
烘焙面筋-淀粉基质中微观结构形成与体外淀粉消化率的关系
期刊:Food Chemistry-X
影响因子:6.5
doi:10.1016/j.fochx.2024.101347
José D Torres, Verónica Dueik, Ingrid Contardo, David Carré, Pedro Bouchon
