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Gelatinization and Retrogradation Properties of Native and Hydroxypropylated Crosslinked Tapioca Starches with Added Sucrose and Sodium Chloride

机译：添加蔗糖和氯化钠天然和羟丙基交联烟草淀粉的凝胶化和逆血性质

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D. Thirathumthavorn; T. Trisuth;
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年度 2008
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1. Gelatinization And Retrogradation Properties Of Native And Hydroxypropylated Crosslinked Tapioca Starches With Added Sucrose And Sodium Chloride [J] . D. Thirathumthavorn, T. Trisuth International Journal of Food Properties . 2008,第4期

机译：添加蔗糖和氯化钠的天然和羟丙基交联木薯淀粉的糊化和降解特性
2. Gelatinization Properties and Bread Quality of Flours Substituted with Hydroxypropylated, Acetylated and Phosphorylated Cross-linked Tapioca Starches [J] . Megumi Miyazaki, Tomoko Maeda, Naofumi Morita Journal of Applied Glycoscience . 2005,第4期

机译：羟丙基化，乙酰化和磷酸化交联木薯淀粉替代面粉的糊化特性和面包品质
3. Gelatinization, pasting and retrogradation properties of hydroxypropylated normal wheat, waxy wheat, and waxy maize starches [J] . Wang Weiwei, Shi Yong-Cheng Food Hydrocolloids . 2020,第Sepa期

机译：羟基丙基普通小麦，蜡质小麦和蜡质玉米淀粉的凝胶化，粘贴和逆转性质
4. EFFECTS OF NATIVE AND MODIFIED TAPIOCA STARCHES ON THE PROPERTIES OF SPONGE CAKES [C] . Kikuta C., Sugimoto Y., Sakai K. International Carbohydrate Symposium . 2013

机译：天然和改性木薯淀粉对海绵蛋糕性质的影响
5. Effects of lipids, amino acids, and beta-cyclodextrin on gelatinization, pasting, and retrogradation properties of rice starch. [D] . Liang, Xiaoming. 2001

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。
6. Effect of gelatinized-retrograded and extruded starches on characteristics of cookies muffins and noodles [O] . Shagun Sharma, Narpinder Singh, Mehak Katyal 2016

机译：糊化还原淀粉和膨化淀粉对饼干松饼和面条特性的影响
7. Gelatinization Properties and Bread Quality of Flours Substituted with Hydroxypropylated, Acetylated and Phosphorylated Cross-linked Tapioca Starches [O] . Megumi Miyazaki, Tomoko Maeda, Naofumi Morita 2005

机译：用羟丙基化，乙酰化和磷酸化的交联烟草淀粉取代的面粉的凝胶化性能和面包质量

Gelatinization and Retrogradation Properties of Native and Hydroxypropylated Crosslinked Tapioca Starches with Added Sucrose and Sodium Chloride

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