Author response for 'Rheological, texture and in vitro digestibility properties on steamed rice bread modified by ultrafine grinding and high pressure homogenization on rice‐okara slurry'
| Autor: | null Zhongyue Tang, null Jin Fan, null Jintao Yang, null Lu Liu, null Lapin He, null Wei Zhang, null Xuefeng Zeng, null Likang Qin |
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| Rok vydání: | 2022 |
| DOI: | 10.1111/ijfs.15837/v3/response1 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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