Citation: | HE Huaiye, KONG Linghui, PEI Xun, et al. Effects of Different Preparation Methods on Protein Structure and Functional Properties of Konjac Fly Powder[J]. Science and Technology of Food Industry, 2025, 46(7): 49−59. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040027. |
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