机译:淀粉和非淀粉组分对不同水稻品种制成的水迁移,微观结构,淀粉逆转和扁平稻面条纹理的影响
Department of Food Science and Technology Faculty of Agro-Industry Kasetsart University Bangkok 10900 Thailand;
Department of Food Science and Technology Tokyo University of Marine Science and Technology 4-5-7 Konan Minato-ku Japan;
Department of Food Science and Technology Faculty of Agro-Industry Kasetsart University Bangkok 10900 Thailand Center for Advanced Studies for Agriculture and Food (CASAF) Kasetsart University Institute for Advanced Studies Kasetsart University;
Rice; starch; gluten-free; rice noodles; water migration; microstructure;
机译:大米蛋白对回生期间大米淀粉水分迁移率,水分迁移和微观结构的影响
机译:氯化钠对米粉微观结构,水分迁移和质地的影响
机译:泰式米饭品种的微观结构,水迁移和纹理
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:米粉和淀粉的糊化特性受稻米品种和理化特性影响的研究。
机译:淀粉/脂肪酸和淀粉/类黄酮复合物抑制胰脏诱导的淀粉粉消化淀粉降解大米粉
机译:通过添加豌豆淀粉的米粉结构性质及其对挤出米粉造影性质的影响