Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits
出版年份 2018 全文链接
标题
Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits
作者
关键词
-
出版物
JOURNAL OF FOOD QUALITY
Volume 2018, Issue -, Pages 1-8
出版商
Hindawi Limited
发表日期
2018-05-16
DOI
10.1155/2018/8052847
参考文献
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