红薯全粉与玉米淀粉共混体系的凝胶特性及其粉丝品质研究 / Study on Gel Characteristics of Sweet Potato Whole Flour and Corn Starch Blending System and Its Vermicelli Quality
- Resource Type
- Academic Journal
- Source
- 中国粮油学报 / Journal of the Chinese Cereals and Oils Association. 38(9):106-114
- Subject
红薯全粉 玉米淀粉 凝胶特性 粉丝品质 sweet potato whole flour corn starch Gel properties vermicelli quality - Language
- Chinese
- ISSN
- 1003-0174