食品科学 ›› 1993, Vol. 14 ›› Issue (2): 20-21.
• 食品科学 • 上一篇 下一篇
金龙飞
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JIN Long-Fei
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摘要: 研究了淀粉在直接加热、与水组合后加热时的色泽变化。淀粉的热变色温度范围为190~210℃,水浸胀后,淀粉的热变色温度范围下降。
关键词: 淀粉, 潜色素, 热变色, 水
Abstract: Starch changed its color when heated directly or heated after being mixed with water.Heat discloration temperature of starch varied from 190℃ to 210℃,and it went down when starch was soaked in water.
Key words:  , Starch Latent pigment Heat discoloration Water;
金龙飞. 淀粉热变色性质的研究[J]. 食品科学, 1993, 14(2): 20-21.
JIN Long-Fei. Heat Discoloration of Starch[J]. FOOD SCIENCE, 1993, 14(2): 20-21.
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