| 标题 |
Effects of the combination of freeze-thawing and enzymatic hydrolysis on the microstructure and physicochemical properties of porous corn starch |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:An-Qi Zhao; Lei Yu; Mo Yang; Cai-Jiao Wang; Mei-Mei Wang; et al 出版日期:2018-05-10 |
| 求助人 | |
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(2025-6-4)