Processing Characteristics of Rice Food and Rice Variety

著录项

• 来源
  《14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts》|2012年|387-389|共3页
• 会议地点 Beijing(CN)
• 作者

  Liu Ying; Qi Pan; Qu Lili; Lin Bing; Liu Zhuang;

  展开▼
• 作者单位

  School of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China;

  Research Center of rice processing and Engineering of hubei Province, China;

  School of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China;

  School of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China;

  School of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China;

  School of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China;

  展开▼
• 会议组织
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农作物;
• 关键词

  rice food; processing characteristics; amylos content米制食品; 加工特性; 直链淀粉;

  机译：rice food; processing characteristics; amylos content%米制食品;加工特性;直链淀粉;