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机译:O / W乳液对水稻淀粉与不同直淀粉含量的凝胶化,循环分化和消化率的影响
Huazhong Agr Univ Coll Food Sci & Technol Wuhan 430070 Peoples R China|Huazhong Agr Univ Key Lab Environm Correlat Dietol Minist Educ Wuhan Peoples R China;
Huazhong Agr Univ Coll Food Sci & Technol Wuhan 430070 Peoples R China|Huazhong Agr Univ Key Lab Environm Correlat Dietol Minist Educ Wuhan Peoples R China;
Huazhong Agr Univ Coll Food Sci & Technol Wuhan 430070 Peoples R China|Huazhong Agr Univ Key Lab Environm Correlat Dietol Minist Educ Wuhan Peoples R China;
Huazhong Agr Univ Coll Food Sci & Technol Wuhan 430070 Peoples R China|Huazhong Agr Univ Key Lab Environm Correlat Dietol Minist Educ Wuhan Peoples R China|Funct Food Engn & Technol Res Ctr Hubei Prov Wuhan Peoples R China;
Chengdu Univ Coll Food & Biol Engn Chengdu 610106 Peoples R China;
Indica rice starch; Japonica rice starch; Glutinous rice starch; Emulsion; Retrogradation; Gelatinization;
机译:加水和回生对不同直链淀粉含量的米粉淀粉消化率的影响
机译:O / W乳液对水稻淀粉凝胶化和逆血分析的影响
机译:藻酸盐和玉米淀粉混合凝胶:凝胶化和直链淀粉含量对性质的影响和体外消化率
机译:屈糖琥珀酸盐水稻淀粉(Nuturecare)对凝胶化水稻淀粉的流变性质的影响
机译:直链淀粉含量和面筋对淀粉混合物和淀粉/面筋混合物的糊化和回生以及面包陈旧的影响。
机译:淀粉颗粒大小和支链淀粉链长会影响直链淀粉浓度相似的选定水稻突变体中淀粉的体外酶消化率
机译:熟米耐药淀粉含量的测量及凝胶化和凝胶化特征分析