小麦总淀粉、A-淀粉及B-淀粉的热损伤与其糊化度、糊化特性的关系

洪静，郑学玲*，刘翀，李利民，沈莎莎

Relationship of Thermally Damaged Starches of Total Starch, Type-A Starch and Type-B Starch from Wheat Flourwith Gelatinization Degree and Gelatinization Characteristics

HONG Jing, ZHENG Xue-ling*, LIU Chong, LI Li-min, SHEN Sha-sha

食品科学 . 2014, (15): 38 -42 . DOI: 10.7506/spkx1002-6630-201415008