Effect of Annealing Temperature and Time on the Physicochemical Properties of Corn Starches with Different Amylose Contents

被引：0
|
作者：
Wang, Yusheng [1 ,2 ]
Shang, Mengshan [1 ]
Chen, Haihua [1 ]
机构：
[1] College of Food Science and Engineering, Qingdao Agricultural University, Qingdao,266109, China
[2] Editorial Department of Journal of Qingdao Agricultural University, Qingdao,266109, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 13期
关键词：
Compilation and indexing terms; Copyright 2024 Elsevier Inc;
D O I：
10.7506/spkx1002-6630-20180702-011
中图分类号：
学科分类号：
摘要：
Enthalpy - Starch - Annealing - Gelation - Structural properties - Crystalline materials
引用
收藏
页码：74 / 80
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