机译:体外和体内淀粉消化率和用酸和耐热处理的甘薯淀粉取代的面包质量
Department of Food TechnologyVietnam National University HoChiMinh CityQuarter 6 LinhTrung Ward Thu Duc DistrictHoChiMinh Vietnam;
Department of Food TechnologyVietnam National University HoChiMinh CityQuarter 6 LinhTrung Ward Thu Duc DistrictHoChiMinh Vietnam;
Faculty of Chemical EngineeringVietnam National University HoChiMinh City268 Ly Thuong Kiet Street District 10 HoChiMinh Vietnam;
Department of Food TechnologyVietnam National University HoChiMinh CityQuarter 6 LinhTrung Ward Thu Duc DistrictHoChiMinh Vietnam;
glycemic index; heat‐moisture treatment; low‐carb bread; resistant starch; sweet potatoes;
机译:体外和体内淀粉消化率和用酸和耐热处理的甘薯淀粉取代的面包质量
机译:从湿热处理的糯马铃薯淀粉中分离出的慢消化淀粉和抗性淀粉的结构特征
机译:用高酶抗性木薯淀粉替代小麦粉及其对淀粉消化率和面包品质的影响
机译:可食用薄膜从耐热型甘薯淀粉对菠萝Dodol品质的应用
机译:小麦面包的质量受天然和热湿处理形式的蜡质和普通大麦粉替代的影响。
机译:湿热处理对甘薯(Ipomea batatas(L.)Lam)淀粉不同品种消化率的影响
机译:来自热量水分的四宝型面条四种各样的甜薯片[mi Tipe Bihun dari pati热湿处理dari Empat Varietas Ubi Jalar]