Citation: | HONG Yuzhu, ZHANG Jiale, ZHANG Longxin, et al. Effects of Corn Starch-Ovalbumin Complex as Substitution for Wheat Flour on the Texture and Digestive Characteristics of Cupcakes[J]. Science and Technology of Food Industry, 2024, 45(10): 77−83. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070048. |
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