首页|期刊导航|中国农业科学（英文版）|Physico-Chemical Properties of Flour, Starch, and Modified Starch of Two Rice Varieties
中国农业科学（英文版）2011，Vol.10Issue(6)：960-968,9.
Physico-Chemical Properties of Flour, Starch, and Modified Starch of Two Rice Varieties
Physico-Chemical Properties of Flour, Starch, and Modified Starch of Two Rice Varieties
摘要
关键词
rice/starch/viscosity/physico-chemical properties/rheologyKey words
rice/starch/viscosity/physico-chemical properties/rheology引用本文复制引用
LIN Qin-lu,XIAO Hua-xi,FU Xiang-jin,TIAN Wei,LI Li-hui,YU Feng-xiang..Physico-Chemical Properties of Flour, Starch, and Modified Starch of Two Rice Varieties[J].中国农业科学（英文版）,2011,10(6):960-968,9.基金项目
The authors gratefully acknowledge the financial support of the National Natural Science Foundation of China (31050012),and Special Fund for Agro-Scientific Research in the Public Interest of China (200903043). （31050012）
