Amylose content - Globe Thesis

Keyword [Amylose content] Result: 1 - 20 \| Page: 1 of 2
1.	Study On Detection Methods And Technology Of Amylose Content
2.	Study On Methods For Evaluating Amylose Content In Paddy Rice
3.	Study On Methods For Determination Of Amylose Content In Paddy Rice Based On Colorimetry
4.	The Study On Genotypic Difference And Segregation Trends In The Trait Of Starch Quality Of Potato
5.	Study On The Properties And Preparation Of Maize Starch Crystallites With Different Amylose Content In Alcohol Medium
6.	Study Of Sweet Potato Starch And Starch/Guar Gum Mixtures With Different Amylose Content
7.	The Research On Rapid Detection Of The Main Components And Freshness Of Rice By Near Infrared Spectroscopy
8.	Preparation And Characterization Of The Blends Of Thermoplastic Starch Containing Varying Amylose Content And Poly(Butylene Succinate)
9.	Research On Gelatinization And Retrogradation Properties Of Restructuring Brown Rice
10.	Esterification Of Starches With Octenyl Succinic From Different Rice Cultivars
11.	Physicochemical Properties Of Hydropropyl Oxidized Corn Starches Varying In Amylose Content
12.	Genetic Effect Of Soluble Starch Synthesis Genes On Cooking And Eating Qulities Under The Semi-glutinou Gene Wx-mq In Rice
13.	Study On Analysis Of The Amylose Content In Corn Starch
14.	The Research Of Japonica And Indica Quality Changes And The Main Volatile Substances Among The Rice During Storage
15.	Physicochemical Properties Of Potato Whole Flour And Production Of Whole Flour Noodles
16.	Effect Of Different Heat Treatment On The Physicochemical Properties And In Vitro Digestibility Of Starches From Normal Rice And Waxy Rice
17.	Effect of amylose content and gluten on gelatinization and retrogradation of starch blends and starch/gluten blends and on bread staling
18.	Amylose content and chemically cross-linking starch on In-vitro digestibility and extrusion of starch
19.	Asian salted noodle and wheat tortilla quality: Impact of amylose content adjustments using waxy wheat flour
20.	Effects Of Mesona Chinensis Polysaccharides On Gel Properties Of Maize Starch With Different Amylose Content And The Development Of New Mesona Chinensis Pudding
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