低取代度乙酰化绿豆淀粉的性质

低取代度乙酰化绿豆淀粉的性质

初丽君，熊柳，孙庆杰,

Properties of Acetylated Mung Bean Starch with Low Substitution Degree

CHU Li-jun， XIONG Liu，SUN Qing-jie

食品科学 . 2011, (15): 130 -134 . DOI: 10.7506/spkx1002-6630-201115030