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Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice

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

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Liu Yang; Yong-Hai Sun; Yang Liu; Qian Mao; Li-Xin You; Ju-Min Hou; Muhammad Aqeel Ashraf;
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年度 2016
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1. 快中子辐射对泰国水稻品种Jao Hom Nin直链淀粉含量和支链淀粉结构的影响 [J] . 李梅农业科学与技术（英文版） . 2010,第004期
2. 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
3. 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
4. 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
5. UNDERSTANDING THE GENETICS OF AMYLOPECTIN STRUCTURE AND FUNCTION THAT AFFECTS THE COOKING PROPERTIES OF RICE [C] . A.P. Aryan Australian cereal chemistry conference . 2007

机译：了解淀粉素结构的遗传结构和影响米饭烹饪性质的功能
6. On the role of rice constituents toward cooked rice texture and rice flour pasting properties [D] . Saleh, Mohammed 2006

机译：大米成分对米饭质地和米粉糊化特性的作用
7. Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant [O] . Sukanya Thuengtung, Yukiharu Ogawa 2020

机译：传统蒸煮和微波蒸煮米饭质地和酚类抗氧化剂的比较研究
8. Leaching of Amylose and Amylopectin during Cooking of Rice Grains and Their Effect on Adhesiveness of Cooked Rice [O] . Isao Hanashiro, Kensuke Ohta, Chieno Takeda, 2004

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

Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice

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