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	Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour
	Fang, Sheng[1]; Zuo, Xiao-Bo[1]; Xu, Hua-Neng[2]; Meng, Yue-Cheng[1]; Liu, Yan-Mei[1]
	2016
卷号	25期号:3页码:721
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5551558
专题	浙江工商大学
作者单位	1.[1]Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Hangzhou 310018, Zhejiang, Peoples R China 2.[2]Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
推荐引用方式 GB/T 7714	Fang, Sheng[1],Zuo, Xiao-Bo[1],Xu, Hua-Neng[2],et al. Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour[J],2016,25(3):721.
APA	Fang, Sheng[1],Zuo, Xiao-Bo[1],Xu, Hua-Neng[2],Meng, Yue-Cheng[1],&Liu, Yan-Mei[1].(2016).Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour.,25(3),721.
MLA	Fang, Sheng[1],et al."Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour".25.3(2016):721.

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