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发表刊物：International Journal of Solids and Structures
文献类型：期刊论文
卷号：53
页面范围：28-37
是否译文：否
发表时间：2015-01-15
收录刊物：SCI
发布刊物链接http://dx.doi.org/10.1016/j.ijsolstr.2014.10.028
上一条：Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structure
下一条：Insights into the reasons for lower digestibility of buckwheat-based foods: The structure-physical properties of starch aggregates
