| 魔芋胶的理化性、功能性、流变性及其在食品中的应用 |
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| 引用本文： | 杨湘庆,沈悦玉.魔芋胶的理化性、功能性、流变性及其在食品中的应用[J].冷饮与速冻食品工业,2002,8(4):29-33,44. |
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| 作者姓名： | 杨湘庆 沈悦玉 |
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| 作者单位： | 天津商学院食品系,天津,300122 |
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| 摘 要： | 简要介绍了魔芋、魔芋精粉，魔芋胶的理化性，功能性，流变性及其在食品工业中的应用。
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| 关 键 词： | 魔芋胶 理化性 功能性 流变性 食品 魔芋精粉 |
| 文章编号： | 1007-0818(2002)04-0029-05 |
The Physicochemical Properties,Special Functions,Rheological Properties of Glu comannan and Their Application in Different Food Industries |
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| YANG Xiang-qing,SHEN Yue-yu.The Physicochemical Properties,Special Functions,Rheological Properties of Glu comannan and Their Application in Different Food Industries[J].Beverage & Fast Frozen Food Industry,2002,8(4):29-33,44. |
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| Authors: | YANG Xiang-qing SHEN Yue-yu |
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| Abstract: | The paper introduces Amorphophallus konjac,Konjac powder,Glucomannan as well as the physicochemical properties,special functions,rheological properties of Glucomannan and their application in different food industries. |
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| Keywords: | Konjac powde Glucomannan rheologic properties synergism akaloid condensed polymerization |
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