{"title":"高直链玉米淀粉与面筋蛋白比例对复合面条加工适应性的影响","authors":"于子轩 | 樊铭聪 | 李言 | 王立 | 钱海峰","doi":"10.16210/j.cnki.1007-7561.2024.04.007","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12967,"journal":{"name":"粮食加工","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"粮食加工","FirstCategoryId":"1091","ListUrlMain":"https://doi.org/10.16210/j.cnki.1007-7561.2024.04.007","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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