Adlay starch-gluten composite gel: Effects of adlay starch on rheological and structural properties of gluten gel to molecular and physico-chemical characteristics

著者: Changfeng Li, Guangjing Chen, Chunxia Ran, Linjing Liu, Shasha Wang, Yao Xu, Yue Tan, Jianquan Kan - Food Chemistry 2019 被引用: 119