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Effect of cooling rate on long-term recrystallized crystal of rice starch in the presence of flavor compounds.
Ma, Rongrong; Zhan, Jinling; Jiang, Zhongjie; Tian, Yaoqi.
Afiliação
  • Ma R; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
  • Zhan J; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
  • Jiang Z; China National Research Institute of Food and Fermentation Industries, 24 Jiuxianqiao Middle Road, Chaoyang District, Beijing 100015, China.
  • Tian Y; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China. Electronic address: yqtian@jiangnan.edu.cn.
Food Chem ; 345: 128763, 2021 May 30.
Article em En | MEDLINE | ID: mdl-33302102
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Amido Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Amido Idioma: En Ano de publicação: 2021 Tipo de documento: Article