Effect of different Mesona chinensis polysaccharides on pasting, gelation, structural properties and in vitro digestibility of tapioca starch-Mesona chinensis polysaccharides gels
作者：Xiao YH, Liu SC, Shen MY, Jiang L, Ren YM, Luo Y, Xie JH*
關(guān)鍵字：None
論文來源：期刊
具體來源：Food Hydrocolloids, 2020, 99, 105327
發(fā)表時間：2020年
1. Xiao YH, Liu SC, Shen MY, Jiang L, Ren YM, Luo Y, Xie JH*. Effect of different Mesona chinensis polysaccharides on pasting, gelation, structural properties and in vitro digestibility of tapioca starch-Mesona chinensis polysaccharides gels. Food Hydrocolloids, 2020, 99, 105327.（SCI一區(qū)）