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1 Ergebnisse
1
Comparison of structures and properties of gels formed by c..:
Shengjian Ma
;
Yijun Liu
;
Wei Dong
...
http://www.sciencedirect.com/science/article/pii/S2665927123002332. , 2024
Link:
https://doi.org/10.1016/j.crfs.2023.100665
RT Journal T1 <Title>Comparison of structures and properties of gels formed by corn starch with fresh or dried Mesona chinensis polysaccharide</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:934e06c1a29c4905965cb5db3e781bcc&Exemplar=1&LAN=DE A1 Shengjian Ma A1 Yijun Liu A1 Wei Dong A1 Wenxin Ma A1 Yanxia Li A1 Hao Luo PB Elsevier YR 2024 K1 Mesona chinensis K1 Polysaccharide K1 Corn starch K1 Physicochemical properties K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2665927123002332 LK http://dx.doi.org/https://doi.org/10.1016/j.crfs.2023.100665 DO https://doi.org/10.1016/j.crfs.2023.100665 SF ELIB - SuUB Bremen
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