Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase
出版年份 2022 全文链接
标题
Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 130, Issue -, Pages 107733
出版商
Elsevier BV
发表日期
2022-04-14
DOI
10.1016/j.foodhyd.2022.107733
参考文献
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