Preparation and characterization of low oil absorption starch via freeze-thawing

作者：Meimei Wang, Xue Bai, Yuying Jiang, Shuangmei Lang, Lei Yu · 发表于：Carbohydrate Polymers · 年份：2019 · DOI：10.1016/j.carbpol.2019.02.020 · 被引用次数：50 · 研究领域：Food composition and properties、Freezing and Crystallization Processes、Microbial Metabolites in Food Biotechnology