Recent progress in understanding starch gelatinization - An important property determining food quality

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作者：
Li, Cheng [1 ,2 ]
机构：
[1] School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai,200093, China
[2] Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Jiangsu Province, Yangzhou,225009, China
来源：
Carbohydrate Polymers | 2022年 / 293卷
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