Food and Fermentation Industries >
Effect of high hydrostatic pressure processing on the gel properties of germinated brown rice starch
Online published: 2018-05-25
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 . Effect of high hydrostatic pressure processing on the gel properties of germinated brown rice starch[J]. Food and Fermentation Industries, 2018 , 44(4) : 82 -88 . DOI: 10.13995/j.cnki.11-1802/ts.014693
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