扬州大学教师个人主页服务平台李恩鹏--中文主页-- Combined effects of starch fine molecular structures and storage temperatures on long-term rice amylopectin retrogradation property

Combined effects of starch fine molecular structures and storage temperatures on long-term rice amylopectin retrogradation property

所属单位：农学院

发表刊物：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

合写作者：杨晓燕,李成

第一作者：李恩鹏

卷号：201

页面范围：458-467

ISSN号：0141-8130

是否译文：否

发表时间：2022-01-01

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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

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论文成果

Combined effects of starch fine molecular structures and storage temperatures on long-term rice amylopectin retrogradation property

李恩鹏