Influence of Microwave Heating and Ultrasonic-microwave Synergistic Heating on the Retrogradation of Rice Starch

Jiang Qian-qian, Tian Yao-qi, Xu Xue-ming, Jin Zheng-yu

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (06) : 56-59.

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Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (06) : 56-59. DOI: 10.13995/j.cnki.11-1802/ts.2011.06.030
Food and Fermentation Industries

Influence of Microwave Heating and Ultrasonic-microwave Synergistic Heating on the Retrogradation of Rice Starch

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(06): 56-59 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.06.030

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