机译:缓慢消化的甘薯面粉:通过热湿处理制备和理化性质表征
Department of Agricultural Biotechnology Center for Food and Bioconvergence Seoul National University">(191);
Department of Agricultural Biotechnology Center for Food and Bioconvergence Seoul National University">(191);
National Academy of Agricultural Science Rural Development Administration">(291);
National Academy of Agricultural Science Rural Development Administration">(291);
Graduate School of Hotel Tourism The University of Suwon">(391);
Center for Food and Bioconvergence Seoul National University">(491);
Department of Agricultural Biotechnology Center for Food and Bioconvergence Seoul National University">(191);
slowly digestible starch; sweetpotato flour; digestibility; heat-moisture treatment; response surface methodology;
机译:物理化学性质的差异和< Ce:Italic>在体外& / ce:斜耳>通过耐热治疗改性的季节性荞麦粉和淀粉之间的易用性
机译:与连续热湿方式相比,重复的热湿处理在红色小豆淀粉的结构,物理化学和消化率特性的改性方面表现出优势。
机译:不同水分处理对糙米面粉物理化学性质的影响
机译:从甘薯果肉中提取的果胶的理化和凝胶特性
机译:湿热处理对块茎和根淀粉结构和理化性质的影响
机译:冰醋酸修饰的Gadung(Diocorea hispida Dennst)面粉的制备和理化性质的表征
机译:耐热处理对硬麦粉和分离麦淀粉的消化率和粘性特性的影响