机译:浸泡和蒸煮对热饭,动态粘弹性和酶活性对米饭结构形成的影响
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Peoples R China;
Rice; Soaking; Mechanical behavior; Phase transition; Enzyme effect;
机译:基于米饭的物理特性的米饭质量评估技术的发展(第2部分):与过量水烹饪方法下烹饪时的米饭粘性相关的米饭质量
机译:基于熟饭物理性质的水稻质量评价技术的发展(第2部分):多水稻粘性稻米质量与多余水烹饪方法相关
机译:用淀粉分支酶抑制煮熟米饭的烹饪,形态学,机械和消化特性
机译:烹饪水,生水稻和传统烹饪方法对熟稻砷水平的贡献
机译:大米成分对米饭质地和米粉糊化特性的作用
机译:通过大变形试验研究煮熟的白色棕色和发芽棕色泰国茉莉香米的非线性粘弹性行为的新蠕变模型
机译:根据添加糯米和非糯高粱的烹饪性能和抗氧化活性