Effects of repeated and continuous dry heat treatments on the physicochemical and structural properties of quinoa starch

作者：Yali Zhou, Lihua Cui, Xinyong You, Zhihui Jiang, Wen-hao Qu, Pan-deng Liu, Dongyu Ma, Yingying Cui · 发表于：Food Hydrocolloids · 年份：2020 · DOI：10.1016/j.foodhyd.2020.106532 · 被引用次数：99 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Seed and Plant Biochemistry