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机译:可溶性膳食纤维对玉米抗性淀粉结晶度,粘贴,流变和形态学性能的影响
Nanchang Univ State Key Lab Food Sci &
Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China;
Nanchang Univ State Key Lab Food Sci &
Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China;
Nanchang Univ State Key Lab Food Sci &
Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China;
Nanchang Univ State Key Lab Food Sci &
Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China;
Nanchang Univ State Key Lab Food Sci &
Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China;
Nanchang Univ State Key Lab Food Sci &
Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China;
Resistant starch; Soluble dietary fiber; Pasting; Rheology; Morphology;
机译:可溶性膳食纤维对玉米抗性淀粉结晶度,粘贴,流变和形态学性能的影响
机译:魔芋葡甘露聚糖对玉米淀粉糊化和流变特性的影响
机译:不同浓度果胶对玉米淀粉糊化,流变和消化特性影响的评价研究
机译:水溶性膳食纤维对小麦面团流变性能的影响
机译:高直链玉米淀粉的抗交联淀粉,以及用磷31光谱法测定的抗交联小麦淀粉中的磷酸酯结构。
机译:刺槐豆胶对玉米抗性淀粉结构和流变特性的影响
机译:使用口香糖(Cortia myxa)作为天然淀粉改性剂;对玉米淀粉的粘贴,热,造纹和流变性质的影响