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Starch Retrogradation in Rice Cake: Influences of Sucrose Stearate and Glycerol

机译：米饼中的淀粉逆转：蔗糖硬脂酸盐和甘油的影响

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Seon-Min Oh; Hee-Don Choi; Hyun-Wook Choi; Moo-Yeol Baik;
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1. The Influence of Xanthan Gum or Glycerol Mono Stearate Incorporation on the Quality Characteristics of Sponge Cake [J] . Ola, H. Abd Elbar, Mohamed, Journal of applied sciences research . 2013,第4期

机译：黄原胶或甘油单硬脂酸酯掺入对海绵蛋糕品质特性的影响
2. Influence of Octenyl Succinate Rice Starch on Rheological Properties of Gelatinized Rice Starch before and after Retrogradation [J] . Tukomane Tuangporn, Varavinit Saiyavit Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten . 2008,第6期

机译：辛烯基琥珀酸米淀粉对糊化米淀粉回生前后流变性质的影响
3. Development of a starch/gum-based edible coating for rice cakes to retard retrogradation during storage [J] . Haeyoung Eom, Yoonjee Chang, Eun-sil Lee LWT-Food Science & Technology . 2018,第期

机译：米蛋糕淀粉/口香糖的可食用涂层的研制在储存期间延迟逆血
4. Influence of Octenyl Succinate Rice Starch (NurtureCare)on Rheological Properties of Gelatinized Rice Starch before and after Retrogradation [C] . Varatus Vongsurakrai, Saiyavit Varavinit International Conference on Functionalized and Sensing Materials . 2010

机译：屈糖琥珀酸盐水稻淀粉（Nuturecare）对凝胶化水稻淀粉的流变性质的影响
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. Starch Retrogradation in Rice Cake: Influences of Sucrose Stearate and Glycerol [O] . Seon-Min Oh, Hee-Don Choi, Hyun-Wook Choi, 2020

机译：米饼中的淀粉逆转：蔗糖硬脂酸盐和甘油的影响
7. Starch Properties of Waxy Rice Cultivars Influencing Rice Cake Hardening [O] . Ikuko KODAMA, Chika SHIBATA, Naoko FUJITA, 2011

机译：蜡的淀粉特性水稻品种影响米饼硬化

Starch Retrogradation in Rice Cake: Influences of Sucrose Stearate and Glycerol

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