不同葡萄糖当量值预消化大米膨化粉的理化性质和结构特性 / Physicochemical and Structural Properties of Pre-digested Puffed Rice Flours with Different Dextrose Equivalent Values
- Resource Type
- Academic Journal
- Source
- 食品科学 / Food Science. 44(14):29-36
- Subject
大米膨化粉 预酶解 挤压膨化 理化性质 结构特性 puffed rice flour enzymatic pretreatment extrusion physicochemical properties structural properties - Language
- Chinese
- ISSN
- 1002-6630