内源性成分对低GI挂面消化特性的影响 / Effect of Endogenous Components on Digestive Characteristics of Low GI Noodles
- Resource Type
- Academic Journal
- Source
- 食品工业科技 / Science and Technology of Food Industry. 44(12):1-9
- Subject
杂粮复配 低GI挂面 内源性成分 淀粉水解率 蛋白消化率 - Language
- Chinese
- ISSN
- 1002-0306