Influence of Thermalstable Ice-Structuring Proteins Extracted from Oat Flour and Chinese Privet Leaves on Freeze-Thaw Stability of Wheat Starch Gels
JIAChun-li，HUANGWei-ning，ZOUQi-bo，GANXiao-hong，PatriciaRAYAS-DUARTE
FOOD SCIENCE . 2012, (7): 83 -87 .  DOI: 10.7506/spkx1002-6630-201207018