食品科学 ›› 2004, Vol. 25 ›› Issue (2): 43-45.
• 基础研究 • 上一篇 下一篇
吴雪辉, 黄永芳, 谢治芳, 黄钻
出版日期:
发布日期:
WU Xue-Hui, HUANG Yong-Fang, XIE Zhi-Fang, HUANG Zuan
Online:
Published:
摘要: 本文研究了百合淀粉的表面结构、偏光十字、X-衍射图谱和晶结构以及百合淀粉糊的流变学特性等,为百合食品的开发提供理论依据。
关键词: 百合, 淀粉, 结构, 性质
Abstract: The basis of Lily is starch. The structure and properties of Lily starch influence the process and quality of Lily food.So the properties and structure of Lily starch such as granule morphology, structure, polarization croos, X-ray diffraction andrheological characteristics were studies. It is for providing theoretical basis for development of Lily products.
Key words: Lily, starch, structure, properties
吴雪辉, 黄永芳, 谢治芳, 黄钻. 百合淀粉颗粒结构与性质研究[J]. 食品科学, 2004, 25(2): 43-45.
WU Xue-Hui, HUANG Yong-Fang, XIE Zhi-Fang, HUANG Zuan. Study on Structure and Properties of Lily Starch[J]. FOOD SCIENCE, 2004, 25(2): 43-45.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2004/V25/I2/43