Effects of different enzymatic hydrolysis times on the structures and properties of corn microporous starch particles and their applications in frozen dough
已完结10由 有何不可 发布于 2026/2/9 10:05:56
DOI:10.1016/j.foodhyd.2025.111178
作者:Mengmeng Lei , Huanhuan Yuan , Ruonan Jia , Zhongmin Huang , Yong Yang , Qiya Liang , Xiaoyong Liu , Zhili Pan
文献类型:期刊论文
补充材料:只需要正文