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中文
Meat Research
1998
,
Vol. 12
Issue (3)
: 34-35
DOI
: 10.7506/rlyj1001-8123-199803014
Quality inspection
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Received:
20 December 2017
PACS:
TS207
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199803014
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https://www.rlyj.net.cn/EN/Y1998/V12/I3/34
[1]
ZHU Huijuan, FAN Rencui, NI Naping, WANG Zirui, ZHANG Yaqi, BAO Yulong, LI Haiteng.
Preparation of Porous High-Amylose Maize Starch and Its Effect on the Gel Properties of Surimi
[J]. Meat Research, 2025, 39(10): 59-66.
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1998, Vol. 12 Issue (3): 34-35 DOI: 10.7506/rlyj1001-8123-199803014
