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Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310029, China
Department of Food Science and Technology, Guangdong Shaoguan College, Shaoguan 512005, China
Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310029, China
1.Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310029, China
2.Department of Food Science and Technology, Guangdong Shaoguan College, Shaoguan 512005, China
Published: 2009-04 ,
Received: 15 July 2008 ,
Revised: 27 February 2009 ,
Accepted: 17 October 2008
Cite this article
Long Li, Hui Ruan, Liu-liu Ma, et al. Study on swelling model and thermodynamic structure of native konjac glucomannan. [J]. Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology) 10(4):273-279(2009)
Long Li, Hui Ruan, Liu-liu Ma, et al. Study on swelling model and thermodynamic structure of native konjac glucomannan. [J]. Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology) 10(4):273-279(2009) DOI: 10.1631/jzus.B0820221.
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