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机译:不同冻结温度的重复冻融循环后颗粒蜡玉米淀粉的分子,晶体和物理化学性质
Northwest A&
F Univ Coll Food Sci &
Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&
F Univ Coll Food Sci &
Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&
F Univ Coll Food Sci &
Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&
F Univ Coll Food Sci &
Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&
F Univ Coll Food Sci &
Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&
F Univ Coll Food Sci &
Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&
F Univ Coll Food Sci &
Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&
F Univ Coll Food Sci &
Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&
F Univ Coll Food Sci &
Engn Yangling 712100 Shaanxi Peoples R China;
Freeze-thaw cycles; Waxy corn starch; Structural and physicochemical properties;
机译:不同冻结温度的重复冻融循环后颗粒蜡玉米淀粉的分子,晶体和物理化学性质
机译:连续和反复干热处理对糯玉米淀粉物理化学和结构性能的影响
机译:温度循环循环降解对淀粉皂酶处理的蜡状玉米淀粉性质的影响
机译:糯玉米淀粉和不同类型和比例的非糯淀粉组成的淀粉混合物的糊化特性
机译:酸水解对天然谷物淀粉颗粒的颗粒形态和理化性质的影响
机译:多个解冻/解冻循环对糯米淀粉结构和功能特性的影响
机译:多次冷冻/解冻循环对糯米淀粉结构和功能特性的影响。