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food hydrocolloids(1)

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Kang, Haiqi AND Feng, Xia AND Lian, Xijun AND Li, Lin AND Li, Lin(0)

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guangdong prov key lab green proc nat prod & prod, guangzhou 510640, guangdong, peoples r china(1)
s china univ technol, coll light ind & food sci, guangzhou 510640, guangdong, peoples r china(1)
sichuan acad agr sci, crop res inst, chengdu 610066, peoples r china(1)
tianjin univ commerce, sch biotechnol & food sci, tianjin key lab food biotechnol, tianjin 300134, peoples r china(1)
tianjin univ, sch sci, dept chem, tianjin 30072, peoples r china(1)

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资源类型: 外文期刊

作者:Kang, Haiqi(精确检索)

作者:Feng, Xia(精确检索)

作者:Lian, Xijun(精确检索)

作者:Li, Lin(精确检索)

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1The interaction of sweet potato amylose/amylopectin and KCl during drying

作者： Kang, Haiqi; Feng, Xia; Lian, Xijun; Li, Lin; Li, Lin; SCI

机构： Sichuan Acad Agr Sci, Crop Res Inst, Chengdu 610066, Peoples R China; Tianjin Univ, Sch Sci, Dept Chem, Tianjin 30072, Peoples R China; Tianjin Univ Commerce, Sch Biotechnol & Food Sci, Tianjin Key Lab Food Biotechnol, Tianjin 300134, Peoples R China; S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China; Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Guangdong, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： KCl crystals IR spectra NMR XRD DSC SEM