Study on biphasic pasting characteristics for amylose and lipid complexation
碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 96 === Maize and rice are the most important crops in the world. When aqueous dispersions of maize and rice starch are cooked, they will form amylose-lipid complexes (AML) in the final products. It will affect the gelatinization and rheological properties of final prod...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/02560530807514323613 |