Influence of waxy proteins on wheat resistant starch formation, molecular structure and physicochemical properties

作者：Hongmiao Chang, Junwei Zhang, Jian Xia, Caiyun Kang, Yueming Yan · 发表于：Food Chemistry · 年份：2021 · DOI：10.1016/j.foodchem.2021.131944 · 被引用次数：23 · 研究领域：Food composition and properties、Phytase and its Applications、Biofuel production and bioconversion