不同浓度黄原胶对玉米和高粱淀粉挤出物功能、热特性和消化特性影响的比较研究

{"title":"不同浓度黄原胶对玉米和高粱淀粉挤出物功能、热特性和消化特性影响的比较研究","authors":"Faiza Shaikh, T. M. Ali, G. Mustafa, A. Hasnain","doi":"10.1002/star.202000206","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2020-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"Comparative Study on Effects of Xanthan Gum at Different Concentrations on the Functional, Thermal, and Digestibility Characteristics of Corn and Sorghum Starch Extrudates\",\"authors\":\"Faiza Shaikh, T. M. Ali, G. Mustafa, A. Hasnain\",\"doi\":\"10.1002/star.202000206\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":21973,\"journal\":{\"name\":\"Starch-starke\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2020-12-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Starch-starke\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1002/star.202000206\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Starch-starke","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/star.202000206","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}