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机译:亚微米米粉的酶消化率和水化性能
National Food Research Institute National Agriculture and Food Research Organization (NARO) Tsukuba 305-8642 Japan;
National Food Research Institute National Agriculture and Food Research Organization (NARO) Tsukuba 305-8642 Japan;
National Food Research Institute National Agriculture and Food Research Organization (NARO) Tsukuba 305-8642 Japan;
National Food Research Institute National Agriculture and Food Research Organization (NARO) Tsukuba 305-8642 Japan;
National Food Research Institute National Agriculture and Food Research Organization (NARO) Tsukuba 305-8642 Japan;
rice; submicron; digestibility; hydration;
机译:亚微米米粉的酶消化率和水化性能
机译:未成熟的香蕉,食用大麻,芋头粉及其米粉产品的理化特性,抗性淀粉含量和酶消化率
机译:大米粉的粒径分布影响淀粉的酶水解和水化性能
机译:Rice粉和绿豆淀粉及其混合物的理化特性与米粉的质构特性相关
机译:米粉和淀粉的糊化特性受稻米品种和理化特性影响的研究。
机译:利用小麦碎薄饼中的碎米粉:面团流变学淀粉消化率血糖指数和回生行为的评估
机译:大米粉的粒径分布影响淀粉的酶水解和水合性能