8Schoch TJ. Starch Chemistry and Technology [M]. New York: Academic Press Inc, 1967. 被引量:1
9Vandeputte GE, Derycke V, Geeroms J, et al. Rice starches II. Structural aspects provide insight into swelling and pasting properties [J]. Journal of Cereal Science, 2003, 37:1-7. 被引量:1
10Baxter G, Zhao J, Blanchard C. Albumin significantly affects pasting and textural characteristics of rice flour [J]. Cereal Chemistry, 2010, 87(3): 250-255. 被引量:1