Nutritional Components, In Vitro Digestibility, and Textural Properties of Cookies Made From Whole Hull-less Barley

稿件作者:潘志芬;李俏;邓光兵;龙海;余懋群
通讯作者:
刊物名称:Cereal Chemistry
发表年份:2019
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期:00
页码:00 - 00
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