| 标题 |
Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Kun Wang; Jie Sui; Wei Gao; Bin Yu; Chao Yuan; et al 出版日期:2022-04-14 |
| 求助人 | |
| 下载 |
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(2025-6-4)