Effect of protein components in rice flour on disaggregation of starch granules after aging

DONG Peng, GUO Yubao, ZHU Shimin, XU Zixin

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (11) : 179-184.

PDF(2815 KB)
PDF(2815 KB)
Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (11) : 179-184. DOI: 10.13995/j.cnki.11-1802/ts.028216

Effect of protein components in rice flour on disaggregation of starch granules after aging

    {{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}}, 2022, 48(11): 179-184 https://doi.org/10.13995/j.cnki.11-1802/ts.028216

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(2815 KB)

Accesses

Citation

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

/

〈 〉