机译:支链淀粉的逆转行为在相同的直链淀粉上萃取不同的菠萝蜜品种种子
Chinese Acad Trop Agr Sci Spice &
Beverage Res Inst Wanning 571533 Hainan Peoples R China;
Chinese Acad Trop Agr Sci Spice &
Beverage Res Inst Wanning 571533 Hainan Peoples R China;
Chinese Acad Trop Agr Sci Spice &
Beverage Res Inst Wanning 571533 Hainan Peoples R China;
Chinese Acad Trop Agr Sci Spice &
Beverage Res Inst Wanning 571533 Hainan Peoples R China;
Chinese Acad Trop Agr Sci Spice &
Beverage Res Inst Wanning 571533 Hainan Peoples R China;
Chinese Acad Trop Agr Sci Spice &
Beverage Res Inst Wanning 571533 Hainan Peoples R China;
Chinese Acad Trop Agr Sci Spice &
Beverage Res Inst Wanning 571533 Hainan Peoples R China;
Chinese Acad Trop Agr Sci Spice &
Beverage Res Inst Wanning 571533 Hainan Peoples R China;
Heilongjiang Bayi Agr Univ Coll Food Sci Daqing 163319 Heilongjiang Peoples R China;
Jackfruit starch; The same amylose; Degree of polymerization of amylopectin; Retrogradation behavior;
机译:支链淀粉的逆转行为在相同的直链淀粉上萃取不同的菠萝蜜品种种子
机译:直链淀粉和淀粉素链长分布对长期水稻淀粉逆行动力学的影响
机译:形成直链淀粉脂质复合物,以减少支链淀粉的回生和储存的玉米饼的陈旧
机译:直链淀粉脂质复合物的形成对玉米饼支链淀粉回生的影响
机译:比机械能和直链淀粉:支链淀粉的比例对膨化玉米泡芙流变特性的影响
机译:面包烘烤过程中局部水热处理对面包陈化过程中可溶性直链淀粉硬度支链淀粉回生和水分流动性的影响
机译:在橄榄种子含水提取物中评价盐酸中铝腐蚀的行为
机译:直链淀粉和支链淀粉的热机械分析