凝化程度对粉的影响的最新进展:结构,特性和应用

Xudong Yan1, David Julian McClements2, Shunjing Luo1

  • 1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.

Carbohydrate polymers
|June 10, 2024
PubMed
概括

粉的凝化程度 (DG) 通过改变粉结构来影响食物的特性. 了解总局变化是开发改进食品的关键.

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