Back to Search
Start Over
碱性过氧化氢处理对藕渣可溶性膳食纤维结构及流变学特性的影响.
- Source :
- Journal of Chinese Institute of Food Science & Technology; May2024, Vol. 24 Issue 5, p245-253, 9p
- Publication Year :
- 2024
-
Abstract
- <i>Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
Details
- Language :
- Chinese
- ISSN :
- 10097848
- Volume :
- 24
- Issue :
- 5
- Database :
- Complementary Index
- Journal :
- Journal of Chinese Institute of Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 177939091
- Full Text :
- https://doi.org/10.6429/j.1009-7848.2024.05.020