摘要
综述近几年来国内外大米淀粉回生的研究,分别介绍了直链淀粉、支链淀粉、不同成分比例的大米淀粉及蛋白质和脂质对大米淀粉回生的影响机理。
This paper summarized the research of retrogradation of rice starch over the recent years, and separately introduces the amylose, the amylopectin, the different sources rice starch and the impurity the influence mechanism which revive to the rice starch.
出处
《农产品加工（下）》
2007年第10期32-34,共3页
Farm Products Processing
