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机译:韩国不同品种绿豆淀粉的理化特性及其凝胶质地
Department of Food and Nutrition, Chonnam National University, Gwangju, 500-757, Korea;
Department of Food and Nutrition, Inhwa University, Incheon, 402-751, Korea;
Department of Smart Food and Drugs, School of Food and Life Science, Inje University, Gimhae, Gyeongnam, 621-749, Korea;
Department of Food and Nutrition, Chonnam National University, Gwangju, 500-757, Korea;
mung bean; Korean variety; steeping medium; starch; gel texture;
机译:从斯里兰卡种植的四种品种中分离的绿豆淀粉的物理化学特性
机译:不同绿豆(Vigna radiata L.)品种淀粉的直链淀粉含量,分子结构,理化性质和体外消化率
机译:两种芋头淀粉的理化,功能,结构和颜色特性表征及其与马铃薯和稻米淀粉的比较
机译:Rice粉和绿豆淀粉及其混合物的理化特性与米粉的质构特性相关
机译:玉米粉和淀粉的理化性质及其与两种干磨馏分的凝胶质地的关系。
机译:用全种子制得的绿豆淀粉凝胶的质地特性
机译:芋头两种不同品种的淀粉物理化学,函数,纹理和色彩性质的表征及其与马铃薯和水稻淀粉的比较