摘要
主要研究了四种常用淀粉(玉米淀粉、马铃薯淀粉、木薯淀粉、小麦淀粉)的透明度、冻融稳定性、凝沉性、膨胀度及糊化特性,并进行比较。为进一步了解这四种淀粉的特性及应用,提供了理论依据。
The transparency, the freeze-thaw stability, the solidification-sedimentation capacity and the specific properties of magma of four kinds of commonly used starches(including corn starch, tomato starch, tapioca and wheat starch)were studied and compared. The theoretical base for further understanding their characteristics and application was provided.
出处
《食品与机械》
CSCD
北大核心
2005年第1期22-24,共3页
Food and Machinery
基金
哈尔滨市留学回国人员基金资助项目 (2 0 0 3AFLXJ0 0 2 )
