共 2 条
- [1] Resistant starch: effect on rheology, quality, and staling rate of white wheat bread JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, 55 (11): : 4578 - 4588
- [2] Resistant starch: effect on rheology, quality, and staling rate of white wheat bread Journal of Food Science and Technology, 2018, 55 : 4578 - 4588