Physicochemical Properties of Brown Rice Flours Differing in Amylose Content Prepared by Different Milling MethodsYoungtack Lee, Yeonu KimJournal of The Korean Society of Food Science and Nutrition（2011）引用 11|浏览9暂无评分AI 理解论文溯源树样例生成溯源树，研究论文发展脉络Chat Paper正在生成论文摘要
