https://scholars.tari.gov.tw/handle/123456789/18178| Title: | 白米水溶性蛋白質與糊化溫度之關係 | Other Titles: | The Correlation between Albumin and Gelatinization Temperature of Polished Rice | Authors: | 鄭心嫻 H.H. Cheng |
Issue Date: | Apr-1988 | Publisher: | 台中區農業改良場 | Related Publication(s): | 臺中區農業改良場特刊第13號 | Start page/Pages: | 61-75 | Source: | 稻米品質研討會專集 | Conference: | 稻米品質研討會 Rice Grain Quality Proceedings of a Symposium |
Abstract: | 非糯性白米粉末與澱粉中少量蛋白之存在與否，明顯地影響其糊化溫度，即無白蛋白存在時糊化溫度降低，而添加少量白蛋白則可恢復原有糊化溫度，但與更多白蛋白添加量無關。 The presence of a small amount of albumin in the flour or starch of nonwaxy rice showed a distinct effect on the pasting or gelatinzation temperature; namely, the pasting or gelatinzation temperature was lower in the absence of albumin, but was increased by adding a small amount of the albumin, although additional amounts of the albumin showed no further influence. |
URI: | https://www.tdais.gov.tw/ws.php?id=1168 https://scholars.tari.gov.tw/handle/123456789/18178 |
ISSN: | 0258-2708 |
| Appears in Collections: | 作物組 |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.
