Zobrazeno 1 - 4
of 4
pro vyhledávání: '"李昱宗"'
Autor:
Yu-Tsung Lee, 李昱宗
106
Native starch exists in granule form, which needs to be heated in solution to make it swell and gelatinize, and form gel. There are many factors that would affect the properties of pasting and gelling of starch, including its source, composi
Native starch exists in granule form, which needs to be heated in solution to make it swell and gelatinize, and form gel. There are many factors that would affect the properties of pasting and gelling of starch, including its source, composi
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/rn8ey3
Publikováno v:
Taiwanese Journal of Agricultural Chemistry & Food Science. Feb-Apr2018, Vol. 56 Issue 1/2, p52-58. 7p.
Publikováno v:
Taiwanese Journal of Agricultural Chemistry & Food Science. Feb2017, Vol. 55 Issue 1, p30-40. 11p.
Publikováno v:
China Oils & Fats; 2020, Issue 12, p71-75, 5p