摘要
对近年来国内外稻米直链淀粉的研究进行综述,全面地论述稻米直链淀粉的结构及理化性质、分离原理及方法、应用方向及目标,探讨稻米直链淀粉的发展前景。
The research of rice amylose over the recent years was summarized, and the rice amylose in the aspects of its molecular structure and physical and chemical qualities, separate basis and technology, useful field and future opportunities of rice amylose were discussed comprehensively.
出处
《食品科技》
CAS
北大核心
2005年第8期5-8,共4页
Food Science and Technology
关键词
稻米直链淀粉
结构
性质
分离技术
rice amylose
structure
properties
separate technology
