机译:酶水解对甘薯粉结构,化学和元素特性的影响
Microbiology Laboratory Post Graduate Department of Botany Utkal University Vani Vihar Bhubaneswar Odisha 751004 India;
School of Biological Sciences AIPH University Bhubaneswar Odisha 752101 India;
Alcohol Technology & Biofuels Vision Vasantdada Sugar Institute Manjari Budruk Pune 412307 India;
Institute of Physics Bhubaneswar Odisha 751005 India;
UGC-DAE Consortium of Scientific Research Kolkata Centre Bidhan Nagar Salt Lake Kolkata 700098 India;
Microbiology Laboratory Post Graduate Department of Botany Utkal University Vani Vihar Bhubaneswar Odisha 751004 India;
Microbiology Laboratory Post Graduate Department of Botany Utkal University Vani Vihar Bhubaneswar Odisha 751004 India;
Microbiology Laboratory Post Graduate Department of Botany Utkal University Vani Vihar Bhubaneswar Odisha 751004 India;
EDXRF; FTIR; Liquefaction; Saccharification; SEM; Sweet potato root flour;
机译:通过酸性酶水解从甘薯根淀粉淀粉优化糖化前瞻性:结构,化学和元素分析
机译:预处理对甘薯粉理化和结构特性及β-胡萝卜素生物利用度的影响
机译:用甘薯(Ipomea Batatas L.)的面包的物理化学和感官特性,作为汤秋水胶体补充的小麦粉的部分替代品
机译:白色甘薯(Ipomoea Batatas L.),米(Oryza Sativa L.)的化学和感官特征,Tapioca(Manihot Esculenta)面粉的调味料粉
机译:沙棘甘薯对沙门氏菌和李斯特菌李斯特菌李斯特氏菌和李斯特菌李斯特氏菌的生长和物理化学特性的影响=牛油糖苷蛋白酶在生长和物理化学性质中的影响
机译:大豆粉对大米甘薯和马铃薯复合粉理化功能和流变特性的影响
机译:通过酸性酶水解从甘薯根淀粉淀粉糖化前期优化:结构,化学和元素分析