pH-shifting alters textural, thermal, and microstructural properties of mung bean starch–flaxseed protein composite gels
- Cong Min
- , Chong Zhang
- , Huayin Pu
- , Hongliang Li
- , Wenhui Ma
- , Jiwei Kuang
- , Junrong Huang
- , Youling L. Xiong
Producción científica: Article › revisión exhaustiva
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