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特定来源膳食纤维及添加量对纤维增强型意大利面的物理和烹饪品质的影响 |
Effect of selected dietary fibre sources and addition levels on physical and cooking quality attributes of fibre-enhanced pasta |
Silva Makhlouf, Spencer Jones, Shu-Hong Ye, Martin Sancho-Madriz,
Bonny Burns-Whitmore and Yao Olive Li |
Department of Nutrition & Food Science, Don B. Huntley College of Agriculture, California State Polytechnic
University, Pomona, USA |
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