Effects of different waxy rice varieties and their starch on the taste quality of zongzi (Englisch)
- Neue Suche nach: Chen, Yi
- Neue Suche nach: Yao, Yuan
- Neue Suche nach: Gu, Zhengbiao
- Neue Suche nach: Peng, Yuhui
- Neue Suche nach: Cheng, Li
- Neue Suche nach: Li, Zhaofeng
- Neue Suche nach: Li, Caiming
- Neue Suche nach: Chen, Zhaogui
- Neue Suche nach: Hong, Yan
- Weitere Informationen zu Hong, Yan:
- https://orcid.org/0000-0001-8206-905X
- Neue Suche nach: Chen, Yi
- Neue Suche nach: Yao, Yuan
- Neue Suche nach: Gu, Zhengbiao
- Neue Suche nach: Peng, Yuhui
- Neue Suche nach: Cheng, Li
- Neue Suche nach: Li, Zhaofeng
- Neue Suche nach: Li, Caiming
- Neue Suche nach: Chen, Zhaogui
- Neue Suche nach: Hong, Yan
In:
Journal of Cereal Science
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108
;
2022
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Effects of different waxy rice varieties and their starch on the taste quality of zongzi
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Beteiligte:Chen, Yi ( Autor:in ) / Yao, Yuan ( Autor:in ) / Gu, Zhengbiao ( Autor:in ) / Peng, Yuhui ( Autor:in ) / Cheng, Li ( Autor:in ) / Li, Zhaofeng ( Autor:in ) / Li, Caiming ( Autor:in ) / Chen, Zhaogui ( Autor:in ) / Hong, Yan ( Autor:in )
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Erschienen in:
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Verlag:
- Neue Suche nach: Elsevier Ltd
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Erscheinungsdatum:02.10.2022
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:Zongzi , Waxy rice , Starch , Correlation analysis , AC , Amylose content , ANOVA , Analysis of variance , BD , Breakdown viscosity , GPC , Gel permeation chromatography , HV , Hold viscosity , Mw , Mass average molar mass , PT , Pasting temperature , PV , Pasting peak viscosity , RC , Relative crystallinities , S , Water solubility , SB , setback viscosity , SP , Swelling power , SRO , Short-ranged ordered , Tc , Conclusion temperatures of gelatinization , To , Onset temperatures of gelatinization , Tp , Peak temperatures of gelatinization , WR , WRS , Waxy rice starches , XRD , X-ray diffraction , Z
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Datenquelle:
Inhaltsverzeichnis – Band 108
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