扬州大学教师个人主页服务平台林令尚--中文主页-- The relationship between enzyme hydrolysis and the components of rice starches with the same genetic background and amylopectin structure but different amylose contents

林令尚Lingshang Lin

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副高级硕士生导师

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入职时间：2024-01-02

所在单位：农学院

学历：博士研究生毕业

办公地点：扬州大学文汇路校区生命科学大楼主楼S518

在职信息：在岗

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The relationship between enzyme hydrolysis and the components of rice starches with the same genetic background and amylopectin structure but different amylose contents

发布时间：2024-03-19 点击次数：

影响因子：5.839
DOI码：10.1016/j.foodhyd.2018.06.029
发表刊物：Food Hydrocolloids
论文类型：SCI一区TOP
学科门类：农学
一级学科：作物学
文献类型：SCI
是否译文：否
发表时间：2018-06-19
收录刊物：SCI
发布期刊链接：https://www.sciencedirect.com/science/article/abs/pii/S0268005X18305095?via%3Dihub

上一条：Effects of molecular compositions on crystalline structure and functional properties of rice starches with different amylopectin extra-long chains

下一条：Evaluation of the molecular structural parameters of normal rice starch and their relationships with its thermal and digestion properties

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林令尚Lingshang Lin

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论文成果

The relationship between enzyme hydrolysis and the components of rice starches with the same genetic background and amylopectin structure but different amylose contents