大米淀粉与大豆粉比例对糊化特性及物性学性质的影响 / Effect of Intermixing Ratio of Rice Starch and Soybean Flour on Their Pasting Characteristics and Physical Properties
- Resource Type
- Academic Journal
- Source
- 中国食品学报 / Journal of Chinese Institute of Food Science and Technology. 23(9):53-59
- Subject
大米淀粉 大豆粉 糊化 流变 摩擦 rice starch soybean meal pasting rheology tribology - Language
- Chinese
- ISSN
- 1009-7848