| 标题 |
Comparative study of type II and type III pea resistant starch in high internal phase emulsions: Multiscale structure, emulsion stability and probiotic delivery |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Hongqin Wang; Xinzhong Hu; Zhishuang Ma; Zhen Ma 出版日期:2026-08-20 |
| 求助人 | |
| 下载 |
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(2025-6-4)