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Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming

机译：蒸煮过程中米糊淀粉糊化度与品质属性的关系

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Taghinezhad Ebrahim; Khoshtaghaza Mohammad Hadi; Minaei Saeid; Suzuki Toru; Brenner Tom;
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1. Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming [J] . Ebrahim Taghinezhad, Mohammad Hadi Khoshtaghaza, Saeid Minaei, Rice Science . 2016,第6期

机译：蒸煮过程中淀粉糊化程度与半熟米品质属性的关系
2. Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming [J] . Ebrahim TAGHINEZHAD, Mohammad Hadi KHOSHTAGHAZA, Saeid MINAEI, 水稻科学（英文版） . 2016,第006期

机译：蒸煮过程中淀粉糊化程度与半熟米品质属性的关系
3. Mathematical modeling of starch gelatinization and some quality properties of parboiled rice based on parboiling indicators using RSM [J] . Taghinezhad Ebrahim, Brenner Tom Journal of food process engineering . 2017,第3期

机译：基于RSM的煮沸指标的蒸煮稻米淀粉糊化及其品质特性的数学模型
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. Health promoting starch fractions and cooking qualities in parboiled rice as affected by processing conditions [D] . Newton, Jumaane Abasi 2010

机译：受加工条件影响的半熟大米中有益健康的淀粉含量和烹饪品质
6. Relationship of starch changes to puffing expansion of parboiled rice [O] . Charu Lata Mahanta, K. R. Bhattacharya 2010

机译：淀粉变化与煮米膨化的关系
7. Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming [O] . Ebrahim Taghinezhad, Mohammad Hadi Khoshtaghaza, Saeid Minaei, 2016

机译：蒸煮过程中蒸煮淀粉糊化程度与蒸煮品质特性的关系

Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming

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