Effects of Hyroxypropyl and Crosslinking Modification on the Viscous Stability of Potato Starch
HUANG Qiang
LUO Fa-xing
ZHANG Jia-cheng
Machine-generated Keywords：
Publication Date：2007-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：3( 26-28 )