农科机构知识库联盟

筛选

starch fractionation; potato starch; model dough; freeze -thaw treatment; rheological properties(1)
starch fractionation; potato starch; model dough; rheological properties(1)

Zhou, Tongtong AND Zhang, Liang AND Liu, Qiannan AND Liu, Wei AND Hu, Honghai(0)

chinese acad agr sci, inst food sci & technol, key lab agroprod proc, minist agr & rural affairs, beijing 100193, peoples r china(1)
chinese acad agr sci, inst food sci & technol, minist agr & rural affairs, key lab agroprod proc, beijing 100193, peoples r china(1)

条件:

资源类型: 外文期刊

作者:Zhou, Tongtong(精确检索)

作者:Zhang, Liang(精确检索)

作者:Liu, Qiannan(精确检索)

作者:Liu, Wei(精确检索)

作者:Hu, Honghai(精确检索)

排序方式：

作者： Zhou, Tongtong; Zhang, Liang; Zhao, Ruixuan; Liu, Qiannan; Liu, Wei; Hu, Honghai; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL

关键词： Starch fractionation; Potato starch; Model dough; Freeze -thaw treatment; Rheological properties

年份：2022

作者： Zhou, Tongtong; Zhang, Liang; Liu, Qiannan; Liu, Wei; Hu, Honghai; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Beijing 100193, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL

关键词： Starch fractionation; Potato starch; Model dough; Rheological properties

年份：2021