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黄强
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Combined effects of starch fine molecular structures and storage temperatures on long-term rice amylopectin retrogradation property
Release time:2021-04-09 Hits:
Affiliation of Author(s):
文学院
Journal:
《科举学论丛》
First Author:
HQ
Translation or Not:
no
Date of Publication:
2009-01-01
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Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts
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Relations between starch fine molecular structures with gelatinization property under different moisture content