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Leaching of Amylose and Amylopectin during Cooking of Rice Grains and Their Effect on Adhesiveness of Cooked Rice

机译：浸出直链淀粉和支链淀粉在烹饪米粒期间及其对熟米粘附性的影响

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Isao Hanashiro; Kensuke Ohta; Chieno Takeda; Hiroyuki Mizukami; Yasuhito Takeda;
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年度 2004
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1. Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice [J] . Yang Liu, Sun Yong-Hai, Liu Yang, Brazilian Archives of Biology and Technology . 2016,第SPE期

机译：浸出直链淀粉和支链淀粉对大米煮熟液对大米质地和结构的影响
2. The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains [J] . Li Hongyan, Prakash Sangeeta, Nicholson Timothy M., Food Chemistry . 2016,第APRa1期

机译：直链淀粉和支链淀粉精细结构对煮熟米粒质地特性的重要性
3. Corrigendum to 'The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains' [J] . Zainul A. Syahariza, Seila Sar, Frederick J. Warren, Food Chemistry . 2014,第feba15期

机译：“直链淀粉和支链淀粉精细结构对米饭中淀粉消化率的重要性”的勘误
4. Contribution of (factors) cooking water,raw rice,and traditional cooking method on cooked rice arsenic level [C] . D Chatterjee, U Mandal International Congress and Exhibition on Arsenic in the Environment . 2019

机译：烹饪水，生水稻和传统烹饪方法对熟稻砷水平的贡献
5. Effects of Harvest Conditions and Thickness Fractionation on Physicochemical Properties, and Cooking and Sensory Characteristics of Long Grain Rice. [D] . Jarma Arroyo, Sara Esther. 2016

机译：收获条件和厚度分级对长粒米理化特性以及蒸煮和感官特性的影响。
6. Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties [O] . Yunlong Pang, Jauhar Ali, Xiaoqian Wang, 2011

机译：稻米直链淀粉，糊化温度和糊化特性的关系，以培育更好的食米品质
7. Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice [O] . Liu Yang, Yong-Hai Sun, Yang Liu, 2016

机译：水稻蒸煮液中浸出直链淀粉和支链淀粉对煮熟米饭质构和结构的影响

Leaching of Amylose and Amylopectin during Cooking of Rice Grains and Their Effect on Adhesiveness of Cooked Rice

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