1Champagne E T,Horn R J. Stabilizing brown rice to lipolytic hydrolysis by ethanol vapors[J].Cereal Chemistry,1992.152-156.
2尚艳娥;王彩琴;蔚然.粉类粗细度测定方法[S]北京:中国标准出版社,2009.
3Vetter J L,Steinberg M P. Qualitative determination of peroxidase in sweet corn[J].Journal of Agricultural and Food Chemistry,1958,(06):39-41.
4Saunders R M. The properties of rice bran as a foodstuff[J].CEREAL FOODS WORLD,1990,(07):632-634.
5章宏图.湖南省米糠制油生产[A]中国粮油学会油脂学会,19835-6.
6王璋.食品酶学[M]北京:中国轻工业出版社,1990.
7Wang S S,ChiangW C,Zheng X. Application of an energy equivalent concept to study the kinetics of starch conversion during extrusion[A].New York:Marcel De-kker,1992.165-176.
8Hoover R. Composition,molecular structure,and physicochemical properties of tuber and root starches:a review[J].Carbohydrate Polymers,2001,(03):253-267.
9Wang S S,Chiang W C,Zhao B. Experimental analysis and computer simulation of starch-water interactions during phase transition[J].Journal of Food Science,1991,(01):121-124.
10Wen L F,Rodis P,Wasserman B P. Starch fragmentation and protein insolubilization during twin-screw extrusion of corn meal[J].Cereal Chemistry,1990.268-275.