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	Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour
	Jiao, Guiai; Wei, Xiangjin; Tang, Shaoqing; Sheng, Zhonghua; Xie, Lihong; Shao, Gaoneng; Fiaz, Sajid; Hu, Peisong*; Xu, Qingguo*
刊名	Starch/Staerke
	2018
卷号	70期号:3-4页码:-
关键词	functional properties rice flour starch granules stirring
ISSN号	0038-9056
DOI	10.1002/star.201700247
URL标识	查看原文
WOS记录号	WOS:000427022200024;EI:20181104897676
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5135838
专题	湖南农业大学
作者单位	1.[Xu, Qingguo 2.Jiao, Guiai] Hunan Agricalture Univ, Coll Agron, Changsha 410128, Hunan, Peoples R China.
推荐引用方式 GB/T 7714	Jiao, Guiai,Wei, Xiangjin,Tang, Shaoqing,et al. Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour[J]. Starch/Staerke,2018,70(3-4):-.
APA	Jiao, Guiai.,Wei, Xiangjin.,Tang, Shaoqing.,Sheng, Zhonghua.,Xie, Lihong.,...&Xu, Qingguo*.(2018).Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour.Starch/Staerke,70(3-4),-.
MLA	Jiao, Guiai,et al."Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour".Starch/Staerke 70.3-4(2018):-.

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