机译:单次,二次和三次降解处理对蜡质小麦淀粉体外消化率和结构特性的影响
School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China;
School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China;
School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China;
Waxy wheat starch; Slowly digestible starch; Retrogradation; Digestibility; Structural characteristics;
机译:连续和间歇回生处理对蜡质小麦淀粉体外消化率和结构特性的影响
机译:反复回生对糯马铃薯淀粉结构特征和体外消化率的影响
机译:温度循环回生对糯马铃薯淀粉体外消化率和结构特性的影响
机译:碱性处理对豌豆淀粉颗粒功能和体外消化率的影响:直链淀粉分子的作用
机译:蜡质无效等位基因对硬质小麦的淀粉和加工特性的剂量效应。
机译:淀粉酶处理的糯玉米淀粉的结构特征及其体外消化率的关系
机译:耐热处理对硬麦粉和分离麦淀粉的消化率和粘性特性的影响