扬州大学教师个人主页服务平台李恩鹏--中文主页-- Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts

Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts

所属单位：农学院

发表刊物：CARBOHYDRATE POLYMERS

合写作者：吕佳琪,霍冬敖,贾斌,李成

第一作者：李恩鹏

卷号：308

ISSN号：0144-8617

是否译文：否

发表时间：2023-01-01

植物糖原与真菌糖原的精细结构比较分析

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