机译:高淀粉淀粉作为一种平衡食物营养和纹理的新成分
Northwest A&
F Univ Minist Agr Maize Biol &
Genet Lab Northwest Arid Area China Yangling 712100 Shaanxi Peoples R China;
Northwest A&
F Univ Minist Agr Maize Biol &
Genet Lab Northwest Arid Area China Yangling 712100 Shaanxi Peoples R China;
Northwest A&
F Univ Coll Agron Yangling 712100 Shaanxi Peoples R China;
Northwest A&
F Univ Coll Agron Yangling 712100 Shaanxi Peoples R China;
Northwest A&
F Univ Minist Agr Maize Biol &
Genet Lab Northwest Arid Area China Yangling 712100 Shaanxi Peoples R China;
Northwest A&
F Univ Minist Agr Maize Biol &
Genet Lab Northwest Arid Area China Yangling 712100 Shaanxi Peoples R China;
Northwest A&
F Univ Coll Agron Yangling 712100 Shaanxi Peoples R China;
Northwest A&
F Univ Minist Agr Maize Biol &
Genet Lab Northwest Arid Area China Yangling 712100 Shaanxi Peoples R China;
CAAS IFST Beijing 100193 Peoples R China;
Northwest A&
F Univ Minist Agr Maize Biol &
Genet Lab Northwest Arid Area China Yangling 712100 Shaanxi Peoples R China;
High amylose maize starch; Resistant starch; Texture;
机译:高淀粉淀粉作为一种平衡食物营养和纹理的新成分
机译:高淀粉糖淀粉作为面包中的官能成分:技术和微观结构方法
机译:玉米,小扁豆和其他成分制成的膨化小吃食品薄脆饼的质地,感觉和营养性质
机译:基于成分表和图像分析的食品口味和质地估计
机译:基于淀粉和乳制品成分的食品系统的流变学研究。
机译:三种食品中高直链玉米抗玉米淀粉的感官特性
机译:科学舆论与大麦淀粉的Lyckeby淀粉AB的通知,用于制造几种食品作为成分的制造,食品添加剂改性淀粉和根据第21(2)款的第21(eu)第1169条/)的葡萄糖糖浆2011年 - 用于标签的永久豁免
机译:评价淀粉和改性淀粉作为食品配料的健康方面