| 淀粉老化机理及影响因素的研究 |
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| 引用本文： | 孟祥艳. 淀粉老化机理及影响因素的研究[J]. 山西食品工业, 2007, 0(2): 60-63 |
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| 作者姓名： | 孟祥艳 |
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| 作者单位： | 西南大学食品科学学院,重庆400716 |
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| 摘 要： | 淀粉老化研究对改善食品品质有重要意义。利用现代高分子科学理论解释与探讨了淀粉老化的机理，在此基础上，介绍了影响淀粉老化的主要因素。
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| 关 键 词： | 淀粉老化 老化机理 影响因素 |
| 收稿时间： | 2007-02-05 |
Study on retrogradation mechanism and influencing factors of starch retrogradation |
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| Meng Xiang-yan. Study on retrogradation mechanism and influencing factors of starch retrogradation[J]. , 2007, 0(2): 60-63 |
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| Authors: | Meng Xiang-yan |
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| Abstract: | The research on starch re great importance for improving food texture ,By using the concepts of modern polymer science, the mechanism and measurements of starch r cussed in the paper, on the basic, the influencing factors of starch retrogradation were inteoduced. |
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| Keywords: | chanism Influencing factors |
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