Effects of ratios of A- and B-type wheat starch on liangpi (a starch gel food) quality and its potential mechanism

作者：Jiayi Li, Xueming Xu, Qiyan Zhao, Junhui Zhang, Pingfan Zhu, Dan Xu, Yamei Jin, Fengfeng Wu · 发表于：Carbohydrate Polymers · 年份：2024 · DOI：10.1016/j.carbpol.2024.123194 · 被引用次数：10 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Microbial Metabolites in Food Biotechnology