机译:超声波处理马铃薯淀粉颗粒的超分子结构变化研究
Ministry of Education Engineering Research Center of Starch & Protein Processing, College of Light Industry and Food Sciences, South China University of Technology,Guangzhou 510640, China;
Ministry of Education Engineering Research Center of Starch & Protein Processing, College of Light Industry and Food Sciences, South China University of Technology,Guangzhou 510640, China;
Ministry of Education Engineering Research Center of Starch & Protein Processing, College of Light Industry and Food Sciences, South China University of Technology,Guangzhou 510640, China;
Ministry of Education Engineering Research Center of Starch & Protein Processing, College of Light Industry and Food Sciences, South China University of Technology,Guangzhou 510640, China;
potato starch; ultrasound; crystal structure; cluster structure; fractal;
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:POCl_3处理的交联马铃薯淀粉对DSC,流变性和粒度的影响
机译:不同遗传背景的大米淀粉的结构和热力学性质。第2部分。淀粉颗粒中不同超分子结构的缺陷
机译:可食用薄膜从耐热型甘薯淀粉对菠萝Dodol品质的应用
机译:调查水稻支化酶I,水稻颗粒结合淀粉合酶和CG10062的结构酶,是互变异物酶的成员
机译:有机酸和无机酸处理的甘薯淀粉的化学和结构性质
机译:“甘薯幼苗结构研究,Ipomoea Batatas Lam。,特别提到淀粉积累能力的品种差异:III。从甘薯和甘薯之间的种间杂交获得的高淀粉含量菌株中幼龄块茎的结构特征它的野生亲属,Ipomoea trifida(HBK)G。Don“