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	Effect of curdlan and xanthan polysaccharides on the pasting, rheological and thermal properties of rice starch
	Chen, Tao[1]; Fang, Sheng[1]; Zuo, Xiaobo[1]; Liu, Yanmei[1]
	2016
卷号	53期号:11页码:4076
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/5555344
专题	浙江工商大学
作者单位	[1]Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Xuezheng St 18, Hangzhou 310018, Peoples R China
推荐引用方式 GB/T 7714	Chen, Tao[1],Fang, Sheng[1],Zuo, Xiaobo[1],et al. Effect of curdlan and xanthan polysaccharides on the pasting, rheological and thermal properties of rice starch[J],2016,53(11):4076.
APA	Chen, Tao[1],Fang, Sheng[1],Zuo, Xiaobo[1],&Liu, Yanmei[1].(2016).Effect of curdlan and xanthan polysaccharides on the pasting, rheological and thermal properties of rice starch.,53(11),4076.
MLA	Chen, Tao[1],et al."Effect of curdlan and xanthan polysaccharides on the pasting, rheological and thermal properties of rice starch".53.11(2016):4076.

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