机译:小麦淀粉物理化学性质与面条的分子解释有关的面条饮食质量
Jiangsu Univ Sch Food & Biol Engn Zhenjiang 212013 Jiangsu Peoples R China;
Yangzhou Univ Minist Educ China Joint Int Res Lab Agr & Agri Prod Safety Yangzhou 225009 Jiangsu Peoples R China|Univ Shanghai Sci & Technol Sch Med Instrument & Food Engn Shanghai 200093 Peoples R China;
Yangzhou Univ Coinnovat Ctr Modern Prod Technol Grain Crops Yangzhou 225009 Jiangsu Peoples R China|Yangzhou Univ Key Lab Plant Funct Genom Jiangsu Key Lab Crop Genet & Physiol Minist Educ Coll Agr Yangzhou 225009 Jiangsu Peoples R China;
Yangzhou Univ Minist Educ China Joint Int Res Lab Agr & Agri Prod Safety Yangzhou 225009 Jiangsu Peoples R China|Yangzhou Univ Coinnovat Ctr Modern Prod Technol Grain Crops Yangzhou 225009 Jiangsu Peoples R China|Univ Queensland Ctr Nutr & Food Sci Queensland Alliance Agr & Food Innovat Brisbane Qld 4072 Australia;
Jiangsu Univ Sch Food & Biol Engn Zhenjiang 212013 Jiangsu Peoples R China;
Wheat starch; Fine structure; Physicochemical properties; Size exclusion chromatography; Noodles;
机译:面包和面条制作质量不同的小麦品种的淀粉理化特性比较
机译:面包和面条质量不同的小麦品种淀粉物理化学特性的比较
机译:Wx基因对淀粉生物合成,理化小麦面粉特性和干面条品质的影响
机译:淀粉的类型和掺入比例对专利面粉-淀粉混合物制成的面条的理化和质构性质的影响
机译:麸皮和胚乳中淀粉的理化特性以及麸皮淀粉与密歇根州精选软麦麸皮特性之间的关系。
机译:不同硬质小麦品种淀粉和面粉的理化流变特性及其与面条品质的关系
机译:马铃薯淀粉对麦面团特性及新鲜面条品质的影响