受强制性开放获取政策约束的文章 - Tommy Z. Yuan了解详情
无法在其他位置公开访问的文章：2 篇
Evaluation of pasting and gelling properties of commercial flours under high heating temperatures using Rapid Visco Analyzer 4800
TZ Yuan, S Liu, M Reimer, C Isaak, Y Ai
Food Chemistry, 128616, 2020
强制性开放获取政策： Natural Sciences and Engineering Research Council of Canada
Pasting and gelation behaviors and in vitro digestibility of high-amylose maize starch blended with wheat or potato starch evaluated at different heating temperatures
TZ Yuan, Y Ai
Food Hydrocolloids 131, 107783, 2022
强制性开放获取政策： Natural Sciences and Engineering Research Council of Canada
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