| 标题 |
Rheological and textural studies of arrowroot (Maranta arundinacea) starch–sucrose–whey protein concentrate gels |
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| DOI | |
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期刊:Journal of Food Science and Technology 作者:Laoan Brito Oliveira Rodrigues; Cristiane Martins Veloso; Renata Cristina Ferreira Bonomo; Luciano Brito Rodrigues; Luis A. Minim; et al 出版日期:2018-05-19 |
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(2025-6-4)