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Rheological and textural studies of fresh and freeze-thawed native sago starch–sugar gels. II. Comparisons with other starch sources and reheating effects

机译：新鲜冻融天然果胶淀粉糖凝胶的流变与纹理研究。 II。与其他淀粉源和再加热效果的比较

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L.Y. Teng; N.L. Chin; Y.A. Yusof;
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年度 2013
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1. Rheological and textural studies of fresh and freeze-thawed native sago starch-sugar gels. II. Comparisons with other starch sources and reheating effects [J] . L.Y. Teng, N.L. Chin, Y.A. Yusof Food Hydrocolloids . 2013,第2期

机译：新鲜和冻融的天然西米淀粉糖凝胶的流变学和组织学研究。二。与其他淀粉来源和再加热效果的比较
2. Rheological and textural studies of fresh and freeze-thawed native sago starch-sugar gels. I. Optimisation using response surface methodology [J] . LY. Teng, N.L Chin, Y.A. Yuso Food Hydrocolloids . 2011,第6期

机译：新鲜和冻融的天然西米淀粉糖凝胶的流变学和组织学研究。 I.使用响应面方法进行优化
3. Evaluation of rheological and textural properties of texture-modified rice porridge using tapioca and sago starch as thickener [J] . Z. A. Syahariza, H. Y. Yong Journal of Food Measurement and Characterization . 2017,第4期

机译：用木薯和SAGO淀粉作为增稠剂的Tapioca和Sago淀粉的变形和纹理性质评价
4. Rheological Behavior of Native Sago Starch in Comparison with Other Native Starches [C] . Ansharullah, Muhammad Natsir, Tamrin International Conference on Food, Agriculture and Natural Resources . 2019

机译：与其他天然淀粉相比，天然淀粉淀粉的流变行为
5. Thermal characterization of corn starch mutants and textural effects on tortillas. [D] . Rohlfing, Kimberly Anne. 2009

机译：玉米淀粉突变体的热特性及其对玉米饼的质地影响。
6. Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting Thermal Textural and Rheological Properties of Corn Starch [O] . Shahzad Hussain, Abdellatif A. Mohamed, Mohamed Saleh Alamri, 2020

机译：使用口香糖（Cortia myxa）作为天然淀粉改性剂;对玉米淀粉的粘贴热造纹和流变性质的影响
7. Rheological Behavior of Native Sago Starch in Comparison with Other Native Starches [O] . Muhammad Natsir 2020

机译：与其他天然淀粉相比，天然淀粉淀粉的流变行为
8. Effects of Defoliation, Girdling, and Severing of Sugar Maple Trees on Root Starch and Sugar Levels [R] . Parker, J. 1974

机译：作者：邹德勋，骆永明，邹琦，中国农业科学sCIENTIa

Rheological and textural studies of fresh and freeze-thawed native sago starch–sugar gels. II. Comparisons with other starch sources and reheating effects

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