不同直链淀粉/支链淀粉比例面包胃液流变学特性研究

{"title":"不同直链淀粉/支链淀粉比例面包胃液流变学特性研究","authors":"J. Patarin, D. Blésès, A. Magnin, S. Guérin, C. Malbert","doi":"10.1007/S13228-014-0037-9","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":375202,"journal":{"name":"Food Digestion: Research and Current Opinion","volume":"2012 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2015-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"6","resultStr":"{\"title\":\"Rheological Characterization of Gastric Juices from Bread with Different Amylose/Amylopectin Ratios\",\"authors\":\"J. Patarin, D. Blésès, A. Magnin, S. Guérin, C. Malbert\",\"doi\":\"10.1007/S13228-014-0037-9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":375202,\"journal\":{\"name\":\"Food Digestion: Research and Current Opinion\",\"volume\":\"2012 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2015-01-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"6\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Digestion: Research and Current Opinion\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1007/S13228-014-0037-9\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Digestion: Research and Current Opinion","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/S13228-014-0037-9","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}