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中文
Effect of Preparation Methods on Thermal Properties and Digestibility of Wheat Starch-Oleic Acid Inclusion Complexes
XU Pengcong, WANG Yusheng, CHEN Haihua, QIN Fumin, YU Zhen
FOOD SCIENCE . 2017, (
3
): 7 -12 . DOI: 10.7506/spkx1002-6630-201703002