超声处理时间对莲藕淀粉理化和结构特性的影响
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Effect of Ultrasound Treatment Time on Physicochemical and Structural Properties of Lotus Root Starch
LIAO Xueqin, WANG Nan, HU Rong, XUE Bingjie, ZHANG Fusheng, ZHENG Jiong
食品科学
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2024, (6): 183
-191
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DOI: 10.7506/spkx1002-6630-20230424-235