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Supramolecular structure of Artocarpus heterophyllus Lam seed starch prepared by improved extrusion cooking technology and its relationship with in vitro digestibility
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标题: | Supramolecular structure of Artocarpus heterophyllus Lam seed starch prepared by improved extrusion cooking technology and its relationship with in vitro digestibility |
资源摘要: | Title: Supramolecular structure of Artocarpus heterophyllus Lam seed starch prepared by improved extrusion cooking technology and its relationship with in vitro digestibility Author(s): Li, Bo; Zhang, Yutong; Xu, Fei; et al. Source: FOOD CHEMISTRY, 336: JAN 30 2021 Document Type: Article |
资源原始URL | http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Alerting&SrcApp=Alerting&DestApp=WOS&DestLinkType=FullRecord&KeyUT=WOS%3A000575713200013 |
资源来源机构: | web of science |
来源机构所属国家: | America |
来源机构性质: | scitific |