المؤلفون: SU, Lei, XIANG, Fengjuan, QIN, Renbing, FANG, Zhanxiang, ZENG, Jie, LI, Guanglei

المصدر: Food Science and Technology. January 2022 42

مصطلحات موضوعية: wheat starch, phase transition mechanism, thermodynamic characteristics, long-range order, shart-range order, water transport characteristic

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101055

المؤلفون: Lei SU, Fengjuan XIANG, Renbing QIN, Zhanxiang FANG, Jie ZENG, Guanglei LI

المصدر: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e106521, Published: 25 MAR 2022

مصطلحات موضوعية: thermodynamic characteristics, food and beverages, water transport characteristic, long-range order, wheat starch, phase transition mechanism, shart-range order, Food Science, Biotechnology

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77c3f74b4b2b0029ffbd49939d8bb400
https://doi.org/10.1590/fst.106521

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