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中文
Effects of Extrusion and Enzymatic Hydrolysis on the in Vitro Starch Digestibility, Protein Structure and Rheological Properties of Pea Flour
QI Mingming, PENG Huihui, SONG Jialin, ZHANG Jing, WANG Sihua, MA Chengye
FOOD SCIENCE . 2022, (
1
): 76 -82 . DOI: 10.7506/spkx1002-6630-20201120-216