Contribution of Starch Components to Flavor Formation in Instant Rice Products(方便米食中淀粉组分对风味形成的贡献)
Instant rice products are a large group of convenient products and the flavor of these products is the important indicator for the evaluation. Starch, as one of the main components of rice products, is involved in their flavor formation and release. The common mechanism of the contribution of starch...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Chinês |
| Udgivet: |
Beijing Technology and Business University
2019-01-01
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| Serier: | Shipin kexue jishu xuebao |
| Fag: | |
| Online adgang: | https://www.btbuspxb.com/spkxjsxb/article/pdf/20190101 |
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