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机译:果胶对莲藕淀粉粘贴,流变学和造纹性质的影响
Southwest Univ Coll Food Sci Chongqing 400715 Peoples R China;
Southwest Univ Coll Food Sci Chongqing 400715 Peoples R China;
Chongqing Univ Arts &
Sci Sch Forestry &
Life Sci Chongqing 402160 Peoples R China;
Southwest Univ Coll Food Sci Chongqing 400715 Peoples R China;
Southwest Univ Coll Food Sci Chongqing 400715 Peoples R China;
LRS; pasting property; pectin; rheological behavior; textural properties;
机译:果胶对莲藕淀粉粘贴,流变学和造纹性质的影响
机译:高甲氧基果胶和蔗糖对改性淀粉体系的糊化,流变学和质地特性的影响
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:与不同甘薯块茎蒸块茎根的质地相关的细胞结构和淀粉特性
机译:脂质,氨基酸和β-环糊精对大米淀粉糊化,糊化和回生特性的影响。
机译:酸和盐溶液对莲ot淀粉-魔芋葡甘露聚糖混合物糊化,流变和织构的影响
机译:酸和盐溶液对莲藕淀粉 - 魔芋葡甘聚糖混合物糊化,流变和质构的影响