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1 Ergebnisse
1
Effects of Plasma-activated Water and Annealing on Structur..:
Yizhe YAN
;
Xinhuan XUE
;
Baixiang PENG
..
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050109. , 2023
Link:
https://doi.org/10.13386/j.issn1002-0306.2022050109
RT Journal T1 <Title>Effects of Plasma-activated Water and Annealing on Structure and Properties of Waxy Maize Starch and Maize Starch</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:9bc8c3bf3a534a97a1a0164b58a27259&Exemplar=1&LAN=DE A1 Yizhe YAN A1 Xinhuan XUE A1 Baixiang PENG A1 Zhenzhen CHEN A1 Bin NIU PB The editorial department of Science and Technology of Food Industry YR 2023 K1 plasma-activated water K1 annealing K1 structure K1 properties K1 waxy maize starch K1 maize starch K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050109 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2022050109 DO https://doi.org/10.13386/j.issn1002-0306.2022050109 SF ELIB - SuUB Bremen
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