Unveiling the role of starch-protein interaction in modulating the textural attributes of extruded rice a perspective of starch multi-scale structures
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Coffee pulp as a flour substitute in biscuits: The effects on physicochemical properties, sensory quality, and flavor characteristics
分类：文献
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格式：PDF
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Characterization of black rice starch: enzymatic hydrolysis with amyloglucosidase and morphostructural, thermal, and rheological properties of native varieties from Brazil and China
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