动态高压微射流对马铃薯直链淀粉性质和结构的影响
涂宗财,余莉,尹月斌,黄小琴,叶云花
Effect of dynamic high pressure microfluidization on the properties and structure of potato amylose
TU Zong-cai, YU Li, YIN Yue-bin, HUANG Xiao-qin, YE Yun-hua
食品与发酵工业
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2014, (03): 46
-51
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DOI: 10.13995/j.cnki.11-1802/ts.2014.03.020
