High Protein Yangyu jiaotuan (洋芋搅团): In Vitro Oral‑Gastro‑Small Intestinal Starch Digestion and Some Physico‑Chemical, Textural, Microstructural, and Rheological Properties
文献类型：期刊论文
| 作者 | Fankui Zeng1 ; Abhilasha Abhilasha2; Yufan Chen2; Yuci Zhao1; Gang Liu1; Lovedeep Kaur2; Jaspreet Singh2
|
| 刊名 | Foods
 |
| 出版日期 | 2023-06 |
| 期号 | 12页码:2460 |
| 语种 | 英语 |
| 源URL | [http://ir.licp.cn/handle/362003/31459]  |
| 专题 | 兰州化学物理研究所_中科院西北特色植物资源化学重点实验室/甘肃省天然药物重点实验室 |
| 通讯作者 | Jaspreet Singh |
| 作者单位 | 1.Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences 2.Riddet Institute and School of Food and Advanced Technology, Massey University |
| 推荐引用方式 GB/T 7714 | Fankui Zeng,Abhilasha Abhilasha,Yufan Chen,等. High Protein Yangyu jiaotuan (洋芋搅团): In Vitro Oral‑Gastro‑Small Intestinal Starch Digestion and Some Physico‑Chemical, Textural, Microstructural, and Rheological Properties[J]. Foods,2023(12):2460. |
| APA | Fankui Zeng.,Abhilasha Abhilasha.,Yufan Chen.,Yuci Zhao.,Gang Liu.,...&Jaspreet Singh.(2023).High Protein Yangyu jiaotuan (洋芋搅团): In Vitro Oral‑Gastro‑Small Intestinal Starch Digestion and Some Physico‑Chemical, Textural, Microstructural, and Rheological Properties.Foods(12),2460. |
| MLA | Fankui Zeng,et al."High Protein Yangyu jiaotuan (洋芋搅团): In Vitro Oral‑Gastro‑Small Intestinal Starch Digestion and Some Physico‑Chemical, Textural, Microstructural, and Rheological Properties".Foods .12(2023):2460. |
入库方式： OAI收割
来源：兰州化学物理研究所
浏览0
下载0
收藏0
其他版本
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。