Effects of Dynamic High Pressure Microfluidization Treatment on Basic Structural Characteristics, Rheological Properties and Solid Morphology of Red Kidney Bean Polysaccharide
LI Anqi, HUANG Xiaojun, NIE Shaoping, YIN Junyi
FOOD SCIENCE . 2020, (11): 97 -103 .  DOI: 10.7506/spkx1002-6630-20191021-220