Inhibition Mechanism of Starch Retrogradation by Exogenous Substances and Progress of Its Application
Starch retrogradation refers to the process which starch molecules transform from a disordered state to an ordered structure after gelatinization and cooling. In most cases, the phenomenon of starch retrogradation has an adverse effect on the sensory and storage qualities of starch and products. Cur...
Na minha lista:
| Principais autores: | , , , , , , , |
|---|---|
| Format: | Artigo |
| Sprog: | Chinês |
| Udgivet: |
The editorial department of Science and Technology of Food Industry
2026-01-01
|
| Serier: | Shipin gongye ke-ji |
| Fag: | |
| Online adgang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025010183 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|