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1 Ergebnisse
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Molecular mechanism for the influence of yam starch multisc..:
Li, Ye
;
Ji, Shengyang
;
Xu, Minghao
...
International Journal of Biological Macromolecules. 271 (2024) - p. 132572 , 2024
Link:
https://doi.org/10.1016/j.ijbiomac.2024.132572
RT Journal T1 <Title>Molecular mechanism for the influence of yam starch multiscale structure on the sensory texture of cooked yam</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijbiomac.2024.132572&Exemplar=1&LAN=DE A1 Li, Ye A1 Ji, Shengyang A1 Xu, Minghao A1 Zhou, Zhenjiang A1 Zhao, Xi A1 Shen, Jianfu A1 Qin, Zihan A1 Tian, Shiyi A1 Lu, Baiyi PB Elsevier BV YR 2024 SN 0141-8130 JF International Journal of Biological Macromolecules VO 271 SP 132572 LK http://dx.doi.org/https://doi.org/10.1016/j.ijbiomac.2024.132572 DO https://doi.org/10.1016/j.ijbiomac.2024.132572 SF ELIB - SuUB Bremen
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