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Journal: Foods, 2021
Volume: 10
Number: 1721
1721
Article: Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours
Authors: by Yan Lu, Weizhuo Hao, Xiaomin Zhang, Yue Zhao, Yang Xu, Jixun Luo, Qing Liu, Qiaoquan Liu, Li Wang and Changquan Zhang
Link: https://www.mdpi.com/2304-8158/10/8/1721

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