不同HMW-GSs组成小麦籽粒淀粉理化特性对面团稳定时间的影响 |
牛洪壮,刘洋,李晓萍,韩裕轩,王可可,杨雁,杨千慧,闵东红 |
Effects of Physicochemical Properties of Wheat (Triticum aestivum L.) Starch with Different HMW-GSs Combinations on Dough Stability |
NIU HongZhuang,LIU Yang,LI XiaoPing,HAN YuXuan,WANG KeKe,YANG Yan,YANG QianHui,MIN DongHong |
图2 12个试验材料小麦淀粉的显微观察图 A:新麦26;B:济麦44;C:西农615;D:藁城8901;E:西农221;F:西农979;G:西农633;H:西农059;I:15(85)2A;J:14(417)0-0-10;K:小偃22;L:周麦18 |
Fig. 2 Images of starch granules isolated from flour of the 12 varieties A: Xinmai 26; B: Jimai 44; C: Xinong 615; D: Gaocheng 8901; E: Xinong 221; F: Xinong 979; G: Xinong 633; H: Xinong 059; I: 15 (85) 2A; J: 14 (417) 0-0-10; K: Xiaoyan 22; L: Zhoumai 18 |
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