Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour
| Autor: | Gu, Yujuan, Zhang, Xiaoyan, Song, Shuya, Wang, Ying, Sun, Binghua, Wang, Xiaoxi, Ma, Sen |
|---|---|
| Zdroj: | In International Journal of Biological Macromolecules March 2024 260 Part 1 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect