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. |
个性服务 |
查看访问统计 |
相关权益政策 |
暂无数据 |
收藏/分享 |
除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。
修改评论