水分含量对淀粉糊化和老化特性影响的差示扫描量热法研究

周国燕，胡琦玮，李红卫，袁颉

DSC Study of Effects of Water Content on Gelatinization and Aging of Starch

ZHOU Guo-yan，HU Qi-wei，LI Hong-wei，YUAN Jie

食品科学 . 2009, (19): 89 -92 . DOI: 10.7506/spkx1002-6630-200919018