Torthaí cuardaigh - Yongxin Teng

  • 1 - 1 toradh as 1 á dtaispeáint
Beachtaigh na torthaí
  1. 1
    Pulsed electric field-assisted esterification improves the freeze-thaw stability of corn starch gel by changing its molecular structure

    Pulsed electric field-assisted esterification improves the freeze-thaw stability of corn starch gel by changing its molecular structure de réir Bo-Ru Chen, Yongxin Teng, Lang‐Hong Wang, Feiyue Xu, Ying Li, Qing‐Hui Wen, Rui Wang, Jian Li, Zhen Wang, Xin‐An Zeng

    Foilsithe / Cruthaithe 2022
    Faigh an téacs iomlán Faigh an téacs iomlán
    Artigo
    Cuir le mo chuid Ceanán
    Sábháilte in:

Uirlisí cuardaigh: