K. Wang Et Al. , "Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase," Food Hydrocolloids , vol.130, 2022
Wang, K. Et Al. 2022. Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase. Food Hydrocolloids , vol.130 .
Wang, K., Sui, J., Gao, W., Yu, B., Yuan, C., Guo, L., ... Cui, B.(2022). Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase. Food Hydrocolloids , vol.130.
Wang, Kun Et Al. "Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase," Food Hydrocolloids , vol.130, 2022
Wang, Kun Et Al. "Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase." Food Hydrocolloids , vol.130, 2022
Wang, K. Et Al. (2022) . "Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase." Food Hydrocolloids , vol.130.
@article{article, author={Kun Wang Et Al. }, title={Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase}, journal={Food Hydrocolloids}, year=2022}