| 马铃薯淀粉的交联-聚合体化学修饰途径 |
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| 引用本文： | Dr.Piet Buwalda,陈正宏.马铃薯淀粉的交联-聚合体化学修饰途径[J].中国食品添加剂,2006(Z1):225-227. |
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| 作者姓名： | Dr.Piet Buwalda 陈正宏 |
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| 摘 要： | The crosslink reaction is in fact from a commercial perspective the most reward ing reacting there is.It is used to adjust viscosity or rheology parameter in a large number of applications like p.e.the food or adhesives and textile printing.
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The crossbonding in suspension of potato starch with sodium |
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| Dr.Piet Buwalda,CHEN Zheng-hong.The crossbonding in suspension of potato starch with sodium[J].China Food Additives,2006(Z1):225-227. |
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| Authors: | DrPiet Buwalda CHEN Zheng-hong |
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