Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends

出版年份 2018 全文链接

标题

作者

关键词

Starch, Protein, Interaction, Physicochemical properties, Digestibility

出版物

FOOD CHEMISTRY

Volume 280, Issue -, Pages 51-58

出版商

Elsevier BV

发表日期

2018-12-14

DOI

10.1016/j.foodchem.2018.12.028

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