| 粉丝用淀粉的结构和性质研究 |
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| 引用本文： | 洪雁,顾正彪. 粉丝用淀粉的结构和性质研究[J]. 食品与发酵工业, 2006, 32(1): 28-32 |
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| 作者姓名： | 洪雁 顾正彪 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 摘 要： | 粉丝是我国的传统食品,深受人们的喜爱,但生产粉丝的最好原料目前仅限于豆类淀粉,尤以绿豆淀粉最佳。文中对4种制作粉丝的淀粉结构和性质进行系统的研究和比较,为粉丝的生产提供一定的参考。
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| 关 键 词： | 粉丝 淀粉 结构 性质 |
| 收稿时间： | 2005-08-12 |
| 修稿时间： | 2005-11-28 |
Study on the Structure and Properties of Starch Used in the Processing of Starch-noodle |
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| Hong Yan,Gu Zhengbiao. Study on the Structure and Properties of Starch Used in the Processing of Starch-noodle[J]. Food and Fermentation Industries, 2006, 32(1): 28-32 |
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| Authors: | Hong Yan Gu Zhengbiao |
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| Affiliation: | College of Food Science, Southern Yangtze University, Wuxi 214036, China |
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| Abstract: | Starch-noodle was a kind of traditional food produced from starches.Various starches used in the processing of starch-noodle were compared in this paper. |
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| Keywords: | starch starch-noodle property |
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