李海腾
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所属单位:食品与生物工程学院
ISSN号:0963-9969
是否译文:否
上一条:Pasting properties of high-amylose wheat in conventional and high-temperature Rapid Visco Analyzer: Molecular contribution of starch and gluten proteins
下一条:In vitro starch digestibility of buckwheat cultivars in comparison to wheat: The key role of starch molecular structure