QQ客服 官方微博 反馈留言

	Influence of Low Acyl and High Acyl Gellan Gums on Pasting and Rheological Properties of Rice Starch Gel
	Fang, Sheng[1]; Wang, Jian[1]; Xu, Xuejiao[1]; Zuo, Xiaobo[2]
	2018
卷号	13期号:2页码:116
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5877785
专题	浙江工商大学
作者单位	1.[1]Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Xuezheng St 18, Hangzhou 310018, Zhejiang, Peoples R China 2.[2]China COOP, Hangzhou Tea Res Inst, Zhejiang Key Lab Transboundary Appl Technol Tea R, Hangzhou, Zhejiang, Peoples R China
推荐引用方式 GB/T 7714	Fang, Sheng[1],Wang, Jian[1],Xu, Xuejiao[1],et al. Influence of Low Acyl and High Acyl Gellan Gums on Pasting and Rheological Properties of Rice Starch Gel[J],2018,13(2):116.
APA	Fang, Sheng[1],Wang, Jian[1],Xu, Xuejiao[1],&Zuo, Xiaobo[2].(2018).Influence of Low Acyl and High Acyl Gellan Gums on Pasting and Rheological Properties of Rice Starch Gel.,13(2),116.
MLA	Fang, Sheng[1],et al."Influence of Low Acyl and High Acyl Gellan Gums on Pasting and Rheological Properties of Rice Starch Gel".13.2(2018):116.

个性服务

查看访问统计

相关权益政策

暂无数据

收藏/分享

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。