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Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles

机译：通过添加豌豆淀粉的米粉结构性质及其对挤出米粉造影性质的影响

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Aiquan Jiao; Yueyue Yang; Yan Li; Yuan Chen; Xueming Xu; Zhengyu Jin;
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1. Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles [J] . Aiquan Jiao, Yueyue Yang, Yan Li, International journal of food properties . 2020,第1期

机译：通过添加豌豆淀粉的米粉结构性质及其对挤出米粉造影性质的影响
2. Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch [J] . Muhammad Lubowa, Shin Y Yeoh, Azhar M Easa Food Science and Technology International . 2018,第6期

机译：蒸馏加工米粉的质影和物理性质：粉状高淀粉玉米淀粉米粉粉状和偏粉的影响
3. Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks [J] . Philipp Claudia, Oey Indrawati, Silcock Pat, Journal of food engineering . 2017,第nova期

机译：蛋白质含量对膨化稻米淀粉-豌豆蛋白零食物理和微观结构特性的影响
4. Physicochemical Properties of Indica Rice Flour and Mung bean Starch and their Blends Related to Textural Properties of Rice Noodles [C] . Sun Qingjie, Xiong Liu, Sun Lingling, 14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts . 2012

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
5. A study of the pasting properties of rice flour and starch as affected by rice variety and physicochemical properties. [D] . Ibanez-Carranza, Ana Maria. 2002

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。
6. Effect of red Jasmine rice replacement on rice flour properties and noodle qualities [O] . Supaluck Kraithong, Suyong Lee, Saroat Rawdkuen 2019

机译：茉莉花红米粉替代品对米粉特性和面条品质的影响
7. Modeling Selected Properties of Extruded Rice Flour and Rice Starch by Neural Networks and Statistics [O] . Ganjyal, G., Hanna, Milford A., Supprung, P., 2006

机译：基于神经网络和统计学的挤压米粉和大米淀粉选择特性的模拟

Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles

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