机译:多次冻融循环对软硬小麦淀粉颗粒结构和功能特性的影响
Hefei Univ Technol, Sch Food Sci & Technol, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China;
Hefei Univ Technol, Sch Food Sci & Technol, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China;
Hunan Acad Agr Sci, Hunan Agr Product Proc Inst, Changsha, Hunan, Peoples R China;
Hefei Univ Technol, Sch Food Sci & Technol, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China;
Hefei Univ Technol, Sch Food Sci & Technol, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China;
Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China;
Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China;
Hard wheat; Soft wheat; Frozen dough; Starch; Properties;
机译:硬红和软红冬小麦分离的A淀粉和B淀粉颗粒的理化特性
机译:多次冻融循环影响小麦淀粉的结构和功能特性
机译:干旱胁迫对硬质和硬质小麦胚乳淀粉颗粒发育及淀粉组成和理化性质的影响。
机译:淀粉颗粒的数字图像分析识别硬红色和软红色冬小麦
机译:小麦淀粉颗粒的化学和物理性质对小麦粉面团流变性质的影响。
机译:多个解冻/解冻循环对糯米淀粉结构和功能特性的影响
机译:多次冷冻/解冻循环对糯米淀粉结构和功能特性的影响。