酸或酶处理对米饭抗性淀粉含量和性质的影响

王增兴，陈明芬，卢训

Effects of Acid Treatment and Enzymatic Treatment on the Content and Properties of Resistant Starch in Boiled Rice

WANG Tseng-hsing，CHEN Ming-fen，LU Shin

食品科学 . 2011, (15): 20 -24 . DOI: 10.7506/spkx1002-6630-201115005