| 菊芋精粉的粘性研究 |
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| 引用本文： | 谭晓琼,潘志强,董全.菊芋精粉的粘性研究[J].中国食品添加剂,2007,15(4):98-101. |
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| 作者姓名： | 谭晓琼 潘志强 董全 |
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| 作者单位： | 西南大学食品学院,重庆,400716 |
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| 摘 要： | 研究了对菊芋精粉溶胶粘度的变化,讨论了在不同浓度,温度、酸碱度、以及放置时间条件菊芋精粉溶胶的变化规律。
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| 关 键 词： | 菊芋精粉 粘度 凝胶 |
| 文章编号： | 1006-2513（2007）04-0098-04 |
| 修稿时间： | 2007-05-28 |
The study on viscosity of jerusalem artichoke fine flour |
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| TAN Xiao-qiong,PAN Zhi-qiang,DONG Quan.The study on viscosity of jerusalem artichoke fine flour[J].China Food Additives,2007,15(4):98-101. |
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| Authors: | TAN Xiao-qiong PAN Zhi-qiang DONG Quan |
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| Affiliation: | College of Food Science, Southwest University, Chongqing 400716 |
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| Abstract: | It discussed the viscosity of Jerusalem artichoke fine flour,mainly about its changes in different concentrations,temperature,pH conditions and the time it keeps in such conditions. |
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| Keywords: | jerusalem artichoke fine flour viscosity gelatin |
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