机译:改良挤压蒸煮技术制备高直链米淀粉的回生行为
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China,Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China;
State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China;
State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China;
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China;
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China;
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China;
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China;
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China;
High-amylose rice starch; Improved extrusion cooking technology; Retrogradation behaviour;
机译:改进挤出烹饪技术改进水稻淀粉的逆血性质
机译:通过改善挤出烹饪技术制备的Artocarpus heterophyllus林淀粉的超分子结构及其与体外消化率的关系
机译:通过改进挤出烹饪技术制备的菠萝蜜种子淀粉的体外水解和估计血糖指数
机译:挤出烹饪技术制备水稻淀粉和木薯淀粉混合物的物理性质
机译:用于口服持续药物释放的高直链淀粉羧甲基淀粉基质:体外和体内评估。
机译:淀粉/脂肪酸和淀粉/类黄酮复合物抑制胰脏诱导的淀粉粉消化淀粉降解大米粉
机译:挤出烹饪技术制备水稻淀粉和木薯淀粉混合物的物理性质
机译:淀粉材料挤压蒸煮中的水扩散系数