Preparation technology and properties study of tartary buckwheat starch

被引：0
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作者：
Liu, Hang [1 ]
Guo, Xudan [1 ]
Ma, Yujie [1 ]
Xu, Bianna [1 ]
Wang, Min [1 ]
机构：
[1] Liu, Hang
[2] Guo, Xudan
[3] Ma, Yujie
[4] Xu, Bianna
[5] Wang, Min
来源：
Wang, M. | 1600年 / Chinese Institute of Food Science and Technology卷 / 13期
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页码：43 / 49
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