Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch.

导出 LinkOut

翻译打印收藏纠错

作者： Lukumon A,Odunmbaku ^[1] ; Sunday S,Sobowale ^[1] ; Monilola K,Adenekan ^[1] ; Taiwo,Oloyede ^[1] ; Janet A,Adebiyi ^[2] ; Oluwafemi A,Adebo ^[2]

作者单位： Department of Food Technology Moshood Abiola Polytechnic Abeokuta Ogun State Nigeria. ^[1] Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Johannesburg Gauteng South Africa. ^[2]

关键词 amylose chemical properties optimization sorghum starch

DOI 10.1002/fsn3.562

PMID 29564102

发布时间 2024-03-14

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览0

Food science & nutrition

2018年6卷2期

348-355页

相似文献

中文期刊
外文期刊
学位论文
会议论文

检索历史清除

Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch.

Food science & nutrition

相似文献

Food science & nutrition

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch.

Food science & nutrition

相似文献

Food science & nutrition

相关期刊

检索历史清除