| 标题 |
Effects of superheating and freeze-thaw pretreatments on the structure and physicochemical properties of porous corn starch prepared by enzymatic hydrolysis |
| 网址 | |
| DOI | |
| 其它 |
期刊:Innovative Food Science & Emerging Technologies 作者:Zhen Wang; Xinrui Zhao; Shilin Liu; Lidong Wang; Shu Yang 出版日期:2026-10-10 |
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(2025-6-4)