Structural Evolution of Maize Starches with Different Amylose Content During Gelation as Evidenced by Rapid Visco AnalyserKe Guo,Yu Tian, Dagmara Podzimska-Sroka, Jacob J.K. Kirkensgaard,Klaus Herburger,Kasper Enemark-Rasmussen, Tue Hassenkam,Bent Larsen Petersen,Andreas Blennow,Yuyue Zhongcrossref(2024)引用 0|浏览2暂无评分AI 理解论文溯源树样例生成溯源树,研究论文发展脉络Chat Paper正在生成论文摘要