Using a series of rice varieties having different amylose content as a model to study the factor affecting gelling properties of starch
碩士 === 國立臺灣大學 === 食品科技研究所 === 94 === Abstract To understand the roles of starch molecules, amylose and amylopectin, plays in gel-forming properties, starch samples with wide range of amylose content from 18 rice cultivars of were selected to study the relationship between molecular structural charac...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/82418142647221955349 |