机译:物理改性蜡状马铃薯淀粉的流变鉴定:剪切加厚机理研究
Massey Univ Sch Food & Adv Technol Private Bag 11222 Palmerston North 4442 New Zealand|Massey Univ Riddet Inst Private Bag 11 222 Palmerston North 4442 New Zealand;
Massey Univ Sch Food & Adv Technol Private Bag 11222 Palmerston North 4442 New Zealand|Massey Univ Riddet Inst Private Bag 11 222 Palmerston North 4442 New Zealand;
ES TA Technol Pte Ltd 21 Jalan Mesin Singapore 368819 Singapore;
Massey Univ Sch Food & Adv Technol Private Bag 11222 Palmerston North 4442 New Zealand;
Waxy potato starch; de-structured starch; Shear-thickening; Shear-induced; Anti-thixotropy; Rheological characterization;
机译:正常直链淀粉和蜡质马铃薯淀粉的凝胶质地和流变性质与米染料含量不同的水稻淀粉
机译:嵌入改性蜡质玉米淀粉基基质的亚微米O / W乳液:流变学和微观结构表征
机译:大豆分离蛋白干加热的普通和糯玉米淀粉的流变特性和微观结构表征
机译:马铃薯淀粉水合机理的介电研究
机译:正常和糯玉米淀粉用于生物乙醇生产的表征。
机译:苹果和燕麦中膳食纤维的添加对糯马铃薯淀粉流变和质构特性的影响
机译:糯玉米和马铃薯淀粉基羟乙基淀粉体积疗法差异