泰国本土水稻品种淀粉的化学成分、结构特征和理化特性

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2023-12-19 DOI:10.1080/10942912.2023.2293465

Wichian Sangwongchai, Maysaya Thitisaksakul, Nitchakarn Sriwattana, Suphatta Phothiset, Duangkamon Sakloetsakun, Anoma Dongsansuk

引用次数: 0

摘要

泰国本土水稻品种因其环境适应能力强而提供了宝贵的遗传资源，但其胚乳淀粉是否适用于全谷物栽培还有待阐明。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Chemical composition, structural features, and physicochemical properties of starches from Thai indigenous rice varieties

Thai indigenous rice varieties provide valuable genetic resources due to their environmental resilience, but it is yet to be elucidated whether their endosperm starches are suitable for whole grain...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.