Influence of enzymatic modification on the basis of improved extrusion cooking technology (IECT) on the structure and properties of corn starch
| Autor: | Wang, Ning a, b, Dai, Jingqi c, Miao, Di d, Li, Chen a, b, Yang, Xiaoyan e, f, Shu, Quanxian e, f, Zhang, Yong a, b, Dai, Yangyong a, b, ⁎, Hou, Hanxue a, b, Xu, Shaobin a, b |
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| Zdroj: | In International Journal of Biological Macromolecules 31 December 2023 253 Part 5 |
| Databáze: | ScienceDirect |
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