Physicochemical properties and microstructure of Chinese yam (Dioscorea opposita Thunb.) flour

作者：Jian Zou, Meijuan Xu, Yifan Zou, Bao Yang · 发表于：Food Hydrocolloids · 年份：2020 · DOI：10.1016/j.foodhyd.2020.106448 · 被引用次数：29 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Proteins in Food Systems