Effect of preheating-induced structural changes of mung bean starch and protein on the phase behavior, physicochemical properties, and digestibility of composite hydrogels

3.0 科研~小助 2025-09-04 5 4 6.32MB 13 页 1知币
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Effect of preheating-induced structural changes of mung bean starch and protein on the phase behavior, physicochemical properties, and digestibility of composite hydrogels.pdf

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作者:科研~小助 分类:文献 价格:1知币 属性:13 页 大小:6.32MB 格式:PDF 时间:2025-09-04

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