粮油食品科技Issue(1)：6-9,4.
淀粉性质及米粉粒度对米制品品质影响研究进展
Research progress for influence of starch properties and flour particle size on rice food quality
摘要
Abstract
The research progress for the influence of amylose,damaged starch and particle size of rice flour on rice food quality in home and abroad are summarized in this paper.This paper may provide some refer-ences for the utilization of rice in flour form,which refer to rice foods.The expectation for rice utilization in flour form in China is also made in this study.关键词
大米粉/直链淀粉/损伤淀粉/大米粉粒度/米制品/品质Key words
rice flour/amylose/damaged starch/particle size of rice flour/rice food/quality分类
轻工纺织引用本文复制引用
吴娜娜,李莎莎,刘明,田晓红,刘艳香,汪丽萍,翟小童,谭斌..淀粉性质及米粉粒度对米制品品质影响研究进展[J].粮油食品科技,2016,(1):6-9,4.基金项目
中央级公益性科研院所基本科研业务费项目 （）
