直链淀粉聚合度对无籽面包果淀粉三元复合物 体外一阶消化动力学的影响. (Chinese)
- Resource Type
- Article
- Authors
- 李 博; 张彦军; 赵 媛; 黄崇杏
- Source
- Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 20, p8-19, 12p
- Subject
- MOLECULAR structure
FRACTAL dimensions
DEGREE of polymerization
AMYLOSE
SMALL-angle X-ray scattering
MOLECULAR shapes
- Language
- Chinese
- ISSN
- 10026630
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