机译:退火对面包淀粉淀粉(糊化淀粉)的糊化特性,再沉淀和敏感性的影响
Research Center for Molecular Biology and Dept. of Agronomy, Faculty of Agriculture, Jember University, Jln Kalimantan III/23, Jember 68121, East Java, Indonesia;
Lab. Of Food Chemistry, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Sakai, Japan;
breadfruits; annealing; gelatinization; retrogradation; susceptibility;
机译:退火对面包果淀粉糊化特性,回生和敏感性的影响
机译:辛烯基琥珀酸米淀粉对糊化米淀粉回生前后流变性质的影响
机译:O / W乳液对水稻淀粉凝胶化和逆血分析的影响
机译: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:脂质,氨基酸和β-环糊精对大米淀粉糊化,糊化和回生特性的影响。
机译:复合面包面团与面包果(Artocarpus communis Forst)和小麦粉的流变烘焙和感官特性
机译:来自天然面包果(Artocarpus Altilis)淀粉和面包果淀粉磷酸盐的制备和表征食用膜