机译:煎炸过程中具有各种水分含量的直链淀粉和支链淀粉的特征:淀粉 - 脂质复合物形成的作用
College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China;
College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China;
College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China;
College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China;
Amylopectin; amylose; frying; starch-lipid complex;