Effect of acid hydrolysis time on the structure and properties of rice starches

被引：0
|
作者：
Chen, Pei [1 ]
Zhao, Bing [1 ]
Liu, Hong-Sheng [2 ]
Zhang, Xiao [1 ]
Li, Yuan-Zhi [1 ]
机构：
[1] College of Food Science, South China Agricultural University, Guangzhou, China
[2] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
来源：
Modern Food Science and Technology | 2014年 / 30卷 / 09期
关键词：
D O I：
10.13982/j.mfst.1673-9078.2014.09.016
中图分类号：
学科分类号：
摘要：
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页码：92 / 95
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