绿豆淀粉抗老化技术及在冰淇淋中的应用

李新华，岳小靖

An Enzymatic Method for Inhibiting Retrogradation of Mung Bean Starch and Its Application in Ice Cream

LIXin-hua，YUEXiao-jing

食品科学 . 2012, (8): 339 -344 . DOI: 10.7506/spkx1002-6630-201208073