Effects of repeated and continuous dry heat treatments on the physicochemical and structural properties of quinoa starch

被引：0
|
作者：
Zhou, Ya-li [1 ]
Cui, Li-hua [2 ]
You, Xin-yong [1 ]
Jiang, Zhi-hui [1 ]
Qu, Wen-hao [1 ]
Liu, Pan-deng [1 ]
Ma, Dong-yu [1 ]
Cui, Ying-ying [3 ]
机构：
[1] College of Biological and Food Engineering, Anyang Institute of Technology, Anyang,Henan,455000, China
[2] School of Mechanical Engineering, Anyang Institute of Technology, Anyang,Henan,455000, China
[3] CCCC Highway Consultants Co. Ltd., China Communication Construction, Dongcheng District Beijing, 100010, China
来源：
Food Hydrocolloids | 2021年 / 113卷
关键词：
Dry heat treatment - In-vitro - Physico-chemicals - Physicochemical property - Quinoa - Relative crystallinity - Starch modification - Swelling power - Vitro digestibilities - Water solubilities;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
48
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