Underlying reasons for waxy rice flours having different pasting properties
作者： Li-Jia Zhu , Qiao-Quan Liu , Yijun Sang , Ming-Hong Gu , Yong-Cheng Shi
DOI: 10.1016/J.FOODCHEM.2009.09.076
关键词:
摘要: … Therefore, pasting properties of waxy rice flours were strongly influenced by both protein and residual alpha-amylase activity, which are the main causes of the difference between flour …
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