Effect of high hydrostatic pressure processing on the gel properties of germinated brown rice starch

ZHANG Jing-lin1;LIU Gui-ling2;TAO Yang1;ZHAO Li-ping1;LUO Wei-bin1; HAN Yong-bin1*;YE Xiao-song3;YE Ming-ru3;YE Shu-xian3

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (4) : 82-88.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (4) : 82-88. DOI: 10.13995/j.cnki.11-1802/ts.014693
Food and Fermentation Industries

Effect of high hydrostatic pressure processing on the gel properties of germinated brown rice starch

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(4): 82-88 https://doi.org/10.13995/j.cnki.11-1802/ts.014693

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