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机译:小麦淀粉颗粒在等温和非等温处理过程中的溶胀行为
University of Liege, Gembloux Agro-Bio Tech. Laboratory of Food Process Engineering. Passage des Deportees 2, 5030 Gembloux, Belgium,University of Kinshasa, Agricultural Faculty, Department of Chemistry and Agricultural Industry, Democratic Republic of the Congo;
University of Ltege, Cemblowt Agro-Bio Tech, Department of Industrial Biological Chemistry, Passage des Deportfes 2, 5030 Gembloux, Belgium;
University of Liege, Gembloux Agro-Bio Tech. Laboratory of Food Process Engineering. Passage des Deportees 2, 5030 Gembloux, Belgium;
University of Liege, Gembloux Agro-Bio Tech. Laboratory of Food Process Engineering. Passage des Deportees 2, 5030 Gembloux, Belgium;
University of Liege, Gembloux Agro-Bio Tech. Laboratory of Food Process Engineering. Passage des Deportees 2, 5030 Gembloux, Belgium;
starch granules; swelling; kinetic; activation energy;
机译:A / B型颗粒比对改性小麦淀粉的反应性,溶胀,糊化和糊化性能的影响。第一部分:羟丙基化
机译:电解质对天然小麦淀粉颗粒水分散液热诱导溶胀的影响
机译:不同淀粉颗粒在宽范围水含量下的相变和溶胀行为
机译:淀粉颗粒的数字图像分析识别硬红色和软红色冬小麦
机译:小麦淀粉颗粒的化学和物理性质对小麦粉面团流变性质的影响。
机译:非等温热重分析法研究甘薯淀粉的热行为
机译:B淀粉含量不同的硬粒小麦的发育及其淀粉溶胀能力与体外淀粉消化率的关系