1.0Producent af kemikalier i Kinahttps://longchangextracts.com/daMrzhaohttps://longchangextracts.com/da/author/mrzhao/rich600338<blockquote class="wp-embedded-content" data-secret="y8qtuOVCdf"><a href="https://longchangextracts.com/da/oligofructose/">Hvordan reducerer oligofruktose indholdet af straight-chain amylose i parboiled ris?</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://longchangextracts.com/da/oligofructose/embed/#?secret=y8qtuOVCdf" width="600" height="338" title="“How does oligofructose reduce straight-chain amylose content in parboiled rice?” — China Chemical Manufacturer" data-secret="y8qtuOVCdf" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script>How does oligofructose reduce straight-chain amylose content in parboiled rice? The ratio of straight-chain starch to branched-chain starch in rice is the main reason that affects the cooking and flavor quality of rice. Studies have shown that the hardness, elasticity and viscosity of rice are closely related to the content of straight-chain starch in rice. […]https://longchangextracts.com/wp-content/uploads/2024/10/1-7-650x419.png