高压均质对板栗淀粉糊化、流变及质构特性的影响
郭泽航, 余子香, 迪珂君, 陈厚荣, 张甫生
Effects of high pressure homogenization on gelatinization, rheology, texture andpolarization characteristics of chestnut starch
GUO Zehang,YU Zixiang,DI Kejun,CHEN Hourong,ZHANG Fusheng
食品与发酵工业
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2019, (17): 91
-97
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DOI: 10.13995/j.cnki.11-1802/ts.020688
