Improving the instant properties of kudzu powder by complexing with different chain-length fatty acids

被引：0
|
作者：
Zhang, Zhilin [1 ]
Ye, Jiangping [1 ]
Guo, Debin [2 ]
Wu, Jianyong [1 ]
Chen, Leyi [1 ]
Luo, Shunjing [1 ]
Liu, Chengmei [1 ]
机构：
[1] State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang,330047, China
[2] Jiangxi Huangshanghuang Group Food Co., Ltd., Nanchang,330052, China
来源：
LWT | 2022年 / 167卷
关键词：
801.4 Physical Chemistry - 802.3 Chemical Operations - 804.1 Organic Compounds - 815.1.1 Organic Polymers - 913.1 Production Engineering - 931.2 Physical Properties of Gases; Liquids and Solids - 931.3 Atomic and Molecular Physics;
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摘要：
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