当前位置：
X-MOL 学术
›
J. Food Eng.
›
论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt
Journal of Food Engineering ( IF 5.5 ) Pub Date : 2019-03-01 , DOI: 10.1016/j.jfoodeng.2018.10.003 Zhihua Pang , Ruolin Xu , Tianqi Luo , Xianing Che , Nidhi Bansal , Xinqi Liu
Journal of Food Engineering ( IF 5.5 ) Pub Date : 2019-03-01 , DOI: 10.1016/j.jfoodeng.2018.10.003 Zhihua Pang , Ruolin Xu , Tianqi Luo , Xianing Che , Nidhi Bansal , Xinqi Liu
Abstract The characteristics of three acetylated distarch phosphates with different degree of cross linking (ADP-L
中文翻译：
酸奶生产条件下变性淀粉的理化性质及其与酸奶性质的关系
摘要 三种不同交联度的乙酰化二淀粉磷酸酯（ADP-L
更新日期：2019-03-01
中文翻译：
酸奶生产条件下变性淀粉的理化性质及其与酸奶性质的关系
摘要 三种不同交联度的乙酰化二淀粉磷酸酯（ADP-L
京公网安备 11010802027423号