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作者:Feng, Ya-Yun(精确检索)
作者:Mu, Tai-Hua(精确检索)
作者:Zhang, Miao(精确检索)
作者:Ma, Meng-Mei(精确检索)
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1Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli
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来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
关键词： Wet sweet potato vermicelli; Dough rheology; Quality characteristics
年份：2020
2Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation and in vitro starch digestibility of wet sweet potato vermicelli
作者：
机构：
来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
关键词： Wet sweet potato vermicelli; Complex formulations; in vitro starch digestibility
年份：2020
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