:

Jacek Lewandowicz1, Joanna Le Thanh-Blicharz1, Artur Szwengiel2

  • 1Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology-State Research Institute, Starołęcka 40, 61-361 Poznan, Poland.

PubMed
概括

来自土豆,玉米和大米的粉显示出不同的分子和质性质. 马粉表现出独特的特性,为食品质感提供了改性粉的本地替代品.