Author response for 'Effects of red lentil protein addition on textural quality and starch digestibility of brown rice noodles'

Autor:	Deng Junlin, Xiaoping Su, Lu Liu, Zhuoya Xiang, Chen Xia, Hanlin Yao, Li-Tao Tong, Lin Zhu, Zexue Lin, Jian Chen, Dong-Hui Geng
Rok vydání:	2021
Předmět:	chemistry.chemical_compound chemistry Starch media_common.quotation_subject Brown rice Quality (business) Food science Biology media_common
DOI:	10.1111/ijfs.15320/v2/response1
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::34381ad5d2882955c5e4ac1084689505 https://doi.org/10.1111/ijfs.15320/v2/response1 Zobrazit plný text záznamu