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	Physicochemical and Structural Properties of Native, Extruded and Enzymatic Extruded Degerminated Corn Starch
	Ma, Chengye; Fan, Yuyan; Yu, Shuangshuang; Zhang, Dongliang
刊名	Shipin Kexue/Food Science
	2018
卷号	39期号:15页码:31-37
DOI	10.7506/spkx1002-6630-201815005
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4579615
专题	山东大学
作者单位	School of Agricultural Engineering and Food Science, Shandong University of Technology,
推荐引用方式 GB/T 7714	Ma, Chengye,Fan, Yuyan,Yu, Shuangshuang,et al. Physicochemical and Structural Properties of Native, Extruded and Enzymatic Extruded Degerminated Corn Starch[J]. Shipin Kexue/Food Science,2018,39(15):31-37.
APA	Ma, Chengye,Fan, Yuyan,Yu, Shuangshuang,&Zhang, Dongliang.(2018).Physicochemical and Structural Properties of Native, Extruded and Enzymatic Extruded Degerminated Corn Starch.Shipin Kexue/Food Science,39(15),31-37.
MLA	Ma, Chengye,et al."Physicochemical and Structural Properties of Native, Extruded and Enzymatic Extruded Degerminated Corn Starch".Shipin Kexue/Food Science 39.15(2018):31-37.

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