机译:创新的湿度控制热风干燥浓缩淀粉凝胶方法的性能和机理:以甘薯淀粉面条为例
College of Food Science, Southwest University;
College of Food Science, Southwest University;
College of Food Science, Southwest University;
College of Food Science, Southwest University;
College of Food Science, Southwest University,Chongqing Sweet Potato Research Centre;
Starch gel; Sweet potato; Retrogradation; Drying; Humidity-controlled; Starch noodles; Rehydration; Textural analysis;
机译:用甘薯粉和淀粉制成的富含NUTRIOSE(R)(抗性淀粉)的面条的烹饪行为和淀粉消化率
机译:大米淀粉与牙龈糖在亚洲淀粉面条替代品中的应用
机译:用甘薯淀粉富集的面食面条:对质量参数和抗性淀粉含量的影响
机译:反应温度和三聚磷酸钠钠(STPP)/淀粉比对甘薯(Ipomoea Batatas L.)淀粉磷酸化的影响
机译:基于甘薯淀粉的可生物降解纳米复合薄膜:发育,表征及其对包装菠菜叶保质期的抗菌作用。
机译:甘薯制得的无麸质淀粉面条淀粉消化率降低蛋白质含量提高
机译:来自甘薯的无麸质淀粉面条,降低淀粉消化率和增强的蛋白质含量