Citation: | ZAN Xuemei, LIU Ming, LIU Yanxiang, et al. Process Optimization of Enzyme-assisted Pregelatinization Technology and Analysis of Flavor Substance Difference[J]. Science and Technology of Food Industry, 2021, 42(8): 19−28. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060094. |
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