Works by 吴卓昊

三种改性方式对全谷物玉米粉营养成分及加工特性的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 18, p. 186, doi. 10.13995/j.cnki.11-1802/ts.036988

By:

• 吴卓昊;
• 宋春丽;
• 董强;
• 任健

Publication type:

Article