| 粉丝生产用淀粉性质及其与粉丝品质关系的研究 |
| |
| 引用本文： | 金茂国,吴嘉根,吴旭初.粉丝生产用淀粉性质及其与粉丝品质关系的研究[J].食品与生物技术学报,1995,14(4). |
| |
| 作者姓名： | 金茂国 吴嘉根 吴旭初 |
| |
| 摘 要： | 研究了绿豆、甘薯和其它生产粉丝用原料淀粉的理化性质及其与粉丝品质的关系。
|
| 关 键 词： | 甘薯 淀粉 直链淀粉 |
The Properties of Starches Used for Starch-noodle Making and Their Relations with Starch-noodle Quality |
| |
| Jin Maoguo,Wu Jiagen,Wu Xuchu.The Properties of Starches Used for Starch-noodle Making and Their Relations with Starch-noodle Quality[J].Journal of Food Science and Biotechnology,1995,14(4). |
| |
| Authors: | Jin Maoguo Wu Jiagen Wu Xuchu |
| |
| Affiliation: | Dept.of Food Resources Sci.and Eng. |
| |
| Abstract: | The physical and chemical properties of mung lean,sweet potato and otherstarches used fof starch-noodle making,as well as their relations with starch-noodle quality are studied. |
| |
| Keywords: | Sweet potatoes Starch Amylose |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品与生物技术学报》浏览原始摘要信息 |
|
点击此处可从《食品与生物技术学报》下载全文 |
