机译:紫茎泽兰块茎中天然淀粉的组成,颗粒结构和糊化特性
Faculty of Biosciencc Engineering, Dept. of Applied Biosciences, Laboratory of Cereal Technology, Ghent Univ., Valentin Vaerwyckweg 1, 9000 Ghent, Belgium. Authors Abera and De Meulenaer are with Faculty of Bioscience Engineering, Dept. of Food Safety and Food Quality, Research Group Food Chemistry and Human Nutrition, Ghent Univ., Coupure Links 653, 9000 Ghent, Belgium;
Faculty of Bioscience Engineering, Dept. of Applied Analytical and Physical Chemistry, Particle and Inter-facial Technology Research Group (PaInT), Ghent Univ., Coupure Links 653, 9000 Ghent, Belgium;
Faculty of Biosciencc Engineering, Dept. of Applied Biosciences, Laboratory of Cereal Technology, Ghent Univ., Valentin Vaerwyckweg 1, 9000 Ghent, Belgium. Authors Abera and De Meulenaer are with Faculty of Bioscience Engineering, Dept. of Food Safety and Food Quality, Research Group Food Chemistry and Human Nutrition, Ghent Univ., Coupure Links 653, 9000 Ghent, Belgium;
Faculty of Bioscience Engineering, Dept. of Food Safety and Food Quality, Laboratory of Food Technology and Engineering, Ghent Univ., Coupure Links 653, 9000 Ghent, Belgium;
Faculty of Agriculture, School of Plant and Horticultural Science, Hawassa Univ., Hawassa, Ethiopia;
Faculty of Biosciencc Engineering, Dept. of Applied Biosciences, Laboratory of Cereal Technology, Ghent Univ., Valentin Vaerwyckweg 1, 9000 Ghent, Belgium. Authors Abera and De Meulenaer are with Faculty of Bioscience Engineering, Dept. of Food Safety and Food Quality, Research Group Food Chemistry and Human Nutrition, Ghent Univ., Coupure Links 653, 9000 Ghent, Belgium;
Faculty of Bioscience Engineering, Dept. of Applied Analytical and Physical Chemistry, Particle and Inter-facial Technology Research Group (PaInT), Ghent Univ., Coupure Links 653, 9000 Ghent, Belgium;
Faculty of Biosciencc Engineering, Dept. of Applied Biosciences, Laboratory of Cereal Technology, Ghent Univ., Valentin Vaerwyckweg 1, 9000 Ghent, Belgium. Authors Abera and De Meulenaer are with Faculty of Bioscience Engineering, Dept. of Food Safety and Food Quality, Research Group Food Chemistry and Human Nutrition, Ghent Univ., Coupure Links 653, 9000 Ghent, Belgium;
amylose; cryo-SEM; Oromo dinich; Plectranthus edulis; starch;
机译:剥皮和蒸煮过程对Oromo dinich(Plectranthus edulis)块茎营养成分的影响
机译:块茎邻近组成,糖,脂肪酸和八鸢尾苷(尺寸斑氏菌)的氨基酸的变异,在埃塞俄比亚实验生长
机译:成分和颗粒性质对大米淀粉糊糊糊黏度的影响
机译:淀粉化学成分和分子结构的粘贴小麦淀粉的性质
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:马铃薯块茎淀粉的理化和糊化特性
机译:埃塞俄比亚南部Chencha和Wolaita块茎作物Plectranthus edulis的本土繁殖和生产实践