| 标题 |
Effect of amylose content in morphological, functional and emulsification properties of OSA modified corn starch |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Madai López-Silva; Luís A. Bello‐Pérez; Edith Agama‐Acevedo; José Álvarez‐Ramírez 出版日期:2019-07-06 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)