Citation: | SHAO Chongxuan, TIAN Ying, LI Yi, et al. Effect of Modified Starch on the Properties of Custard Sauce and Its Compound Formula[J]. Science and Technology of Food Industry, 2022, 43(15): 202−208. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110048. |
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