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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
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 potato starch; Slowly digestible starch; Repeated retrogradation; Structure; Digestibility;
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: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
机译:从湿热处理的糯马铃薯淀粉中分离出的慢消化淀粉和抗性淀粉的结构特征
机译:乳化剂对凝胶化马铃薯淀粉复杂形成及体外消化率的影响
机译:直链淀粉含量和化学交联淀粉对淀粉的体外消化和挤出作用。
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:多重和连续退火影响的绿豆淀粉的结构和物理化学性质及其体外消化率