低糖指数复合大米的制备及评价

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Shiwei Liu, Huili Lu, Wei Chen, Xishan Ma, Jie Liu, Kai Xia, Zhiqiao Zhou, Xiaofeng Han, Yiming Wu, Jia Liu, Xi Wang, Cong Pan, Yali Li, Yifeng Liu, Peng Yuan, Shenglin Duan
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Preparation and evaluation of low glycemic index reconstituted rice
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来源期刊
Food Science and Technology Research
Food Science and Technology Research 工程技术-食品科技
CiteScore
1.40
自引率
0.00%
发文量
53
审稿时长
1.9 months
期刊介绍: ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.
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