机译:不同品种分离的马铃薯淀粉的物理化学,结构,粘贴和流变性质
Department of Food and Nutrition Kyung Hee University;
Department of Food and Nutrition Kyung Hee University;
Department of Food Science and Nutrition Dankook University;
Department of Food Science and Nutrition Dankook University;
Highland Agriculture Research Institute RDA;
Department of Food Science and Nutrition Dankook University;
Department of Food Science and Nutrition Dankook University;
Department of Food and Nutrition Kyung Hee University;
potato starch; foreign potato; domestic potato; pasting properties; rheological properties;
机译:不同品种分离的马铃薯淀粉的物理化学,结构,粘贴和流变性质
机译:不同品种马铃薯分离淀粉的理化和结构特性
机译:不同品种马铃薯分离淀粉的理化和结构特性
机译:淀粉不同晶体的物理化学,粘贴和热性质
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:七叶树淀粉的理化糊化流变热和形态学性质
机译:淀粉中淀粉中淀粉的物理化学和结构性质