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Issue 05

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Science and Technology of Food Industry > 2009 > (05): 229-231.

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[1]	ZHANG Sumin, CUI Yan, CHEN Zhenjia, WANG Xiaowen. Effects of Autoclaving Treatment Modifications on Multi-scale Structure and Physicochemical Properties of Yellow Rice Starch[J]. Science and Technology of Food Industry, 2024, 45(18): 80-87. DOI: 10.13386/j.issn1002-0306.2023100234
[2]	ZHANG Yaqi, DONG Ying, RUAN Changqing, ZHANG Dongjie, LI Zhijiang. Research on the Preparation of Light Speckled Kidney Bean with High Resistance Starch by Autoclaving Processing[J]. Science and Technology of Food Industry, 2023, 44(18): 1-9. DOI: 10.13386/j.issn1002-0306.2022110228
[3]	ZHANG Sumin, CUI Yan, WANG Xiaowen. Preparation of Glutinous Millet Resistant Starch by Thermal-press Processing Method and the Effect of Its Addition Amount on the Texture and GI of Biscuits[J]. Science and Technology of Food Industry, 2023, 44(6): 219-225. DOI: 10.13386/j.issn1002-0306.2022060017
[4]	LI Yi-bo, FENG Jin, LI Chun-yang, HOU Wan-wei, LIU Yu-jiao. Optimization of Preparation of Broad Bean Resistant Starch by Thermal-press Processing Method and Its Structural Analysis[J]. Science and Technology of Food Industry, 2020, 41(9): 168-174. DOI: 10.13386/j.issn1002-0306.2020.09.027
[5]	KANG Ling-tao, SONG Ying, LIU Si-han, CUI Gui-juan, LI Gao-yang. Optimization of the Preparation of Sweet Potato Resistant Starch by Thermal-press Processing Method[J]. Science and Technology of Food Industry, 2019, 40(1): 162-167,180. DOI: 10.13386/j.issn1002-0306.2019.01.030
[6]	CHI Ming-liang, CEN Ying, FENG Li-min, NIE Hong-mei, CHEN Ling-ling, LIAO Xia-yun. Preparation technology of green mango resistant starch by autoclaving-enzyme method[J]. Science and Technology of Food Industry, 2017, (11): 255-257. DOI: 10.13386/j.issn1002-0306.2017.11.040
[7]	YIN Xiu-hua, TAN Yao-yao, WU Heng, XIE Li-yan, GU Bi, LIN Ying. Comparison of Cassava resistant starch made by different kinds of acid on properties[J]. Science and Technology of Food Industry, 2013, (21): 107-110. DOI: 10.13386/j.issn1002-0306.2013.21.052