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L. Lee
发表
Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch
J. Jane, Y. Y. Chen, L. Lee, 1999 .
Biochemical Studies of Proteins in Nondeveloped, Partially Developed, and Developed Doughs
L. Lee, J. Steffe, P. Ng, 2002 .
Relationship Between Rheological Properties and Microstructural Characteristics of Nondeveloped, Partially Developed, and Developed Doughs
L. Lee, J. Steffe, P. Ng, 2001 .