FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (10): 44-45.
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LV Yao-Chang , ZHANG Tao
Online:
Published:
Abstract: The quality of hydrated potato granules was affected mainly by excessivc free starch in potato granules.Free starch was extracted with water at 65.5℃.hydrolyzed with amyloglucosidase and then determined photometrically.The method was accurate, reliable and simple.
Key words: Dehydrated potato granules Free starch Determination
LV Yao-Chang , ZHANG Tao. Study on Free Starch Determining Msethod in Dehydrated Potato Granules[J]. FOOD SCIENCE, 2000, 21(10): 44-45.
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