CRYSTALLINITY OF RICE STARCH AND ITS FRACTIONS IN RELATION TO GELATINIZATION AND PASTING CHARACTERISTICS

被引：23

作者：

LUGAY, JC

JULIANO, BO

机构：

来源：

JOURNAL OF APPLIED POLYMER SCIENCE | 1965年 / 9卷 / 11期

关键词：

D O I：

10.1002/app.1965.070091124

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

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页码：3775 / &

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[29] FREEZE-PROCESSING EFFECTS ON RICE - EFFECT OF FREEZE-PROCESSING ON AMYLOCLASTIC SUSCEPTIBILITY, CRYSTALLINITY, AND HYDRATION CHARACTERISTICS OF RICE
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