Study on the mechanism of maize amylose addition to reduce viscosity of α, β, and γ-gliadin fractions

Autor:	Ma, Haijing, He, Zhixiang, Zhang, Lifang, Lian, Xijun
Zdroj:	In Food Bioscience June 2024 59
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect