المؤلفون: Yang Gao, Xinzhen Zhang, Ran Wang, Yue Sun, Xueling Li, Jin Liang

المصدر: Foods, Vol 13, Iss 8, p 1185 (2024)

مصطلحات موضوعية: Auricularia cornea var. Li. (AU), starch paste, gel properties, structure, quality characteristics, starch noodles, Chemical technology, TP1-1185

Relation: https://www.mdpi.com/2304-8158/13/8/1185; https://doaj.org/toc/2304-8158; https://doaj.org/article/fccc62d724784971bddf9340ec5f84c8

الاتاحة: https://doi.org/10.3390/foods13081185
https://doaj.org/article/fccc62d724784971bddf9340ec5f84c8