The effects of E-beam irradiation and microwave combination treatment on the morphology, structure and physicochemical properties of red adzuki bean starch.

Autor:	Zheng, Jiayu1,2 (AUTHOR), Wang, Diandian1 (AUTHOR), Duan, Hao1 (AUTHOR), Guo, Jinhong1 (AUTHOR), Zheng, Yue1,2 (AUTHOR), Li, Wenhao2 (AUTHOR), Yan, Wenjie1 (AUTHOR) meyanwenjie@126.com
Zdroj:	Food Hydrocolloids. Jul2024, Vol. 152, pN.PAG-N.PAG. 1p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect