摘要
用乙醇溶剂法制备了马铃薯羧甲基淀粉 ,将马铃薯羧甲基淀粉加入到冰淇淋及面粉中 ,研究了冰淇淋的膨胀率及组织结构变化以及面粉的粉质及拉伸特性。结果表明 。
Carboxymethyl potato starch has been prepared by the alcohol medium method and go it into ice creams and flour, the expand rate of ice creams, the strutural change, the quality of flour and stretch properties have been studied. The results indicated that carboxymethyl starch can remarkable change quality and properties of ice creams and flour.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2002年第5期566-568,共3页
Journal of Harbin University of Commerce：Natural Sciences Edition
