Effects of the fine structures of amylose and amylopectin on their physicochemical and rheological properties
碩士 === 國立臺灣大學 === 食品科技研究所 === 84 === The objective of this study was to examine the effect of the fine structures of rice amylose(AM) and amylopectin(AP) on the rheological properties of starch gel.Two indica rices(KSS7,TCS10)...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1996
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| Online Access: | http://ndltd.ncl.edu.tw/handle/05113680121191156658 |