高直链玉米淀粉添加对挤压荞麦面条结构、蒸煮品质及消化特性的影响
张淑仪,许祥,张林华,孟令晗,汤晓智
Effect of High Amylose Corn Starch on the Structure, Cooking Quality and Starch Digestibility of Extruded Buckwheat Noodles
ZHANG Shuyi, XU Xiang, ZHANG Linhua, MENG Linghan, TANG Xiaozhi
食品科学
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2023, (6): 116
-124
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DOI: 10.7506/spkx1002-6630-20220505-044