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

YU Yi, GAO De, ZHANG Ping

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 295-302.

PDF(1234 KB)
PDF(1234 KB)
Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 295-302. DOI: 10.13995/j.cnki.11-1802/ts.021243

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

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(23): 295-302 https://doi.org/10.13995/j.cnki.11-1802/ts.021243

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(1234 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉