李海腾
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所属单位：食品与生物工程学院
ISSN号：0268-005X
是否译文：否
上一条：Insights into the reasons for lower digestibility of buckwheat-based foods: The structure-physical properties of starch aggregates
下一条：Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structure
