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	Digestibility and structural changes of waxy rice starch during the fermentation process for waxy rice vinasse
	Zhang, Tianxue[1]; Li, Xiaoxi[1]; Chen, Ling[1]; Situ, Wenbei[1]
刊名	FOOD HYDROCOLLOIDS
	2016
卷号	57页码:38-45
关键词	Waxy rice vinasse Waxy rice starch Digestibility Fermentation Structural changes Low glycemic response
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2196220
专题	华南理工大学
作者单位	S China Univ Technol, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Minist Educ, Engn Res Ctr Starch & Prot Proc, Guangzhou 510640, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Zhang, Tianxue[1],Li, Xiaoxi[1],Chen, Ling[1],et al. Digestibility and structural changes of waxy rice starch during the fermentation process for waxy rice vinasse[J]. FOOD HYDROCOLLOIDS,2016,57:38-45.
APA	Zhang, Tianxue[1],Li, Xiaoxi[1],Chen, Ling[1],&Situ, Wenbei[1].(2016).Digestibility and structural changes of waxy rice starch during the fermentation process for waxy rice vinasse.FOOD HYDROCOLLOIDS,57,38-45.
MLA	Zhang, Tianxue[1],et al."Digestibility and structural changes of waxy rice starch during the fermentation process for waxy rice vinasse".FOOD HYDROCOLLOIDS 57(2016):38-45.

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