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starch-starke(1)

关键词

crystallization(1)
potato amylose(1)
salt(1)

作者

Wang, Danli AND Qiu, Xueyan AND Kang, Haiqi AND Lian, Xijun AND Li, Lin AND Li, Lin(0)

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guangdong prov key lab green proc nat prod & prod, guangzhou, guangdong, peoples r china(1)
s china univ technol, coll light ind & food sci, guangzhou, guangdong, peoples r china(1)
sichuan acad agr sci, crop res inst, chengdu, peoples r china(1)
tianjin univ commerce, sch biotechnol & food sci, tianjin key lab food biotechnol, tianjin 300134, peoples r china(1)
tianjin univ commerce, sch sci, tianjin 300134, peoples r china(1)

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资源类型: 外文期刊

作者:Wang, Danli(精确检索)

作者:Qiu, Xueyan(精确检索)

作者:Kang, Haiqi(精确检索)

作者:Lian, Xijun(精确检索)

作者:Li, Lin(精确检索)

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1The salt-induced crystallization behavior of potato amylose

作者： Wang, Danli; Qiu, Xueyan; Kang, Haiqi; Lian, Xijun; Li, Lin; Li, Lin; SCI

机构： Tianjin Univ Commerce, Sch Sci, Tianjin 300134, Peoples R China; Sichuan Acad Agr Sci, Crop Res Inst, Chengdu, Peoples R China; Tianjin Univ Commerce, Sch Biotechnol & Food Sci, Tianjin Key Lab Food Biotechnol, Tianjin 300134, Peoples R China; S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou, Guangdong, Peoples R China; Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou, Guangdong, Peoples R China;

来源：STARCH-STARKE

关键词： Crystallization Potato amylose Salt