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food structure(1)

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gel properties(1)
rice flour(1)
rice starch(1)
structure(1)

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Cuiping Yi AND Li Xu AND Li Tao Tong(0)

机构

institute of food science and technology/western agricultural research institute, chinese academy of agricultural sciences/key laboratory of agro-products processing, ministry of agriculture, beijing 100193, china(1)
school of food science and bioengineering, changsha university of science and technology, changsha 410114, china(1)

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2025(1)

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资源类型: 外文期刊

作者:Cuiping Yi(精确检索)

作者:Li Xu(精确检索)

作者:Li Tao Tong(精确检索)

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1Effects of alkali purification and fermentation on the structure and properties of rice starch gel

作者： Cuiping Yi; Li Xu; Li Tao Tong; SCIE（2025版）

机构： School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China;

来源：Food Structure

关键词： Gel properties Rice flour Rice starch Structure