Influence of microwave vacuum drying on glass transition temperature, gelatinization temperature, physical and chemical qualities of lotus seeds

标题
Influence of microwave vacuum drying on glass transition temperature, gelatinization temperature, physical and chemical qualities of lotus seeds
作者
关键词
Amino acid, Color, DSC, Microwave vacuum drying, Rehydration capacity, Starch, Water state
出版物
FOOD CHEMISTRY
Volume 228, Issue -, Pages 167-176
出版商
Elsevier BV
发表日期
2017-02-02
DOI
10.1016/j.foodchem.2017.01.141

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