Effect of cross-linking degree on selected properties of retrograded starch adipate

标题
Effect of cross-linking degree on selected properties of retrograded starch adipate
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 167, Issue -, Pages 124-130
出版商
Elsevier BV
发表日期
2014-07-03
DOI
10.1016/j.foodchem.2014.06.096

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