Effects of amylopectin/amylose ratio on quality of reformed nutrition rice

被引：0
|
作者：
Ma, Wen [1 ]
Li, Xihong [1 ]
Liu, Xia [1 ]
Jia, Xiaoyu [1 ]
Zhang, Hua [2 ]
Li, Zhiliang [2 ]
机构：
[1] College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin,300457, China
[2] Tianjin Beirong Rice Industry Co. Ltd, Tianjin,300455, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2014年 / 14卷 / 11期
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页码：42 / 48
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