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Pasting, thermo, and Mixolab thermomechanical properties of potato starch-wheat gluten composite systems.
Xu, Fen; Liu, Wei; Liu, Qiannan; Zhang, Chunjiang; Hu, Honghai; Zhang, Hong.
Afiliação
  • Xu F; Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing Ministry of Agriculture Beijing China.
  • Liu W; Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing Ministry of Agriculture Beijing China.
  • Liu Q; Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing Ministry of Agriculture Beijing China.
  • Zhang C; Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing Ministry of Agriculture Beijing China.
  • Hu H; Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing Ministry of Agriculture Beijing China.
  • Zhang H; Hefei CAAS Nutridoer Co. Ltd. Academy of Food Nutrition and Health Innovation Chinese Academy of Agricultural Sciences Hefei China.
Food Sci Nutr ; 8(5): 2279-2287, 2020 May.
Article em En | MEDLINE | ID: mdl-32405385
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2020 Tipo de documento: Article