Effects of dextran molecular weight on starch retrogradation and technological properties of Chinese steamed bread: Based on the rubber/glass transition
| Autor: | Li, Shunqin, Sun, Ronghao, Gong, Ying, Cui, Jiayi, Sui, Wenjie, Wu, Tao, Liu, Rui, Zhang, Min |
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| Zdroj: | In International Journal of Biological Macromolecules June 2024 270 Part 1 |
| Databáze: | ScienceDirect |
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