加工工艺对淀粉分子结构及米制品品质影响研究进展

余以, 高德, 张萍

Research progress on the effects of processing technology on starch molecular structure and rice product quality

YU Yi, GAO De, ZHANG Ping

食品与发酵工业 . 2019, (23): 295 -302 . DOI: 10.13995/j.cnki.11-1802/ts.021243