绿豆蛋白对荞麦淀粉糊化和流变特性的影响
修琳,张淼,许秀颖,郑明珠,刘景圣
Effect of Mung Bean Protein on Gelatinization and Rheological Properties of Buckwheat Starch
XIU Lin, ZHANG Miao, XU Xiuying, ZHENG Mingzhu, LIU Jingsheng
食品科学
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2020, (16): 57
-61
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DOI: 10.7506/spkx1002-6630-20190630-417