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50篇 您的检索式：作者名="Varavinit S"

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	题名	作者	年代	出处	被引量
1	Preparation and physicochemical properties of dialdehyde tapioca starch显示文摘	WONGSAGON R SHOBSNGOB S VARAVINIT S	2006	Starch2006，57，3：	1
2	A study of ordered structure in acid-modified tapioca starch by 13C CP/MAS solid-state NMR显示文摘	Atichokudomchai N Varavinit S Chinachoti P	2004	Carbohydrate Polymers2004，58，4：	1
3	Effect of amylase content on gelatinization, retrogradation, and pasting properties of flours from different cultivars of Thai rice显示文摘	Varavinit S Shobsngob S Varanyanond W	2003	Starch/Starke2003，55，：	1
4	Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cuhivars of Thai rice显示文摘	Varavinit S Shobsngob S Varanyanond W	2003	Starch/St?rke2003，55，：	1
5	Comparative study of pilot scale rice starch production by an alkaline and an enzymatic process显示文摘	Puchongkavarin H Varavinit S Bergthaller W	2005	Starch/Starke2005，，57：	1
6	A study of annealing and freeze -stability of acid -modified tapioca starches by differential scanning calorimetry (DSC)显示文摘	Atichokudomchai N Varavinit S Chinachoti P	2002	Starch2002，50，：	1
7	Preparation and physicochemical properties of dialdehyde tapioca starch 显示文摘	Wongsagon R Shobsngob S Varavinit S	2005	Starch-Starke2005，57，34：	1
8	Production of meat like flavor显示文摘	Varavinit S Sujin S Matebh I	2000	Science Asia2000，，26：	1
9	Effect of amylese content on gelatinisation, retrogradation and pasting properties of flour from different cultivars of Thai rice显示文摘	Varavinit S Shobsngob S Varanyanond W	2003	Starch2003，55，：	1
10	Studies of flavor encapsulation by agents produced from modified sago and tapioca starches显示文摘	Varavinit S Chaokasem G J Knennedy J F	2001	Starch2001，53，6：	1
11	production of meat-like flavor 显示文摘	Varavinit S Sujin S Matebh I	2000	Science Asia2000，26，：	1
12	Gelatinization transitions of acid-modified tapioca starches by differential scanning calorimetry ( DSC ) 显示文摘	Atichokudomchai N Varavinit S Chinachoti P	2002	Starch/St/irke2002，，54：	1
13	Comparative Study of Pilot Scale Rice Starch Production by an Alkaline and an Enzy- matice Process显示文摘	Puchongkavarin H Varavinit S Bengthaller W	2005	Starch2005，57，34：	1
14	Effect of amylose content gelatinization and pasting of properties of flours from different cultivars of thai rice显示文摘	Varavinit S Shobsngob S Varanyanond W	2003	Starch/Starke2003，55，：	1
15	Production of meat like flavor 显示文摘	Varavinit S Sujin S Matebh I	2000	Science Asia2000，，26：	1
16	Study of flavor encapsulation by agents produced from modified saga and tapioca starches 显示文摘	Varavinit S Chaokasem N Shobsngob S	2001	Starch2001，53，：	1
17	Effect of am- ylase content on gelatinization, retrogradation, and pasting prop erties of flours from different cultivars of Thai rice显示文摘	Varavinit S Shobsngob S Varanyanond W	2003	Starch/Starke2003，，55：	1
18	Studdy of flavor encapsulation by agents produced from modified saga and tapioca starches显示文摘	Varavinit S Chaokasem N Shobsngob S	2001	Strach2001，53，：	1
19	Effect of amylose content on gelatinization, retrograda- tion and pasting properties of flours from different culti- vars of thai rice 显示文摘	Varavinit S Shobsngob S Varanyanond W	2003	Starch/Sti~rke2003，55，：	1
20	Studies of flavor encapsulation by agents produced from modified sago and tapioca starches 显示文摘	Varavinit S Chaokasem N Shobsngob S	2001	Starch2001，53，6：	1

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