)、白沙蒿(Artemisia sphaerocephala Krasch.)根-土复合体的残余抗剪强度特性以及各影响因素下残余抗剪强度的变化趋势,其结论如下：当3种植物直根根-土复合体的剪切位移超过土...
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RVA,TPA,sensory evaluation were used to measure the quality of mixed powder and vermicelli,The result showed that raw material with hydroxy propyl distarch phosphate(5%),waxy potatoesstarch(3%) and Artemisia sphaerocephala Krasch(0.50%),could improve the quality of sweet potato vermicelli,significantly.
通过单因素实验和正交实验测定混合粉的RVA参数;采用物性仪测定粉丝的拉伸性;并进行感官评价和短条率分析,研究发现原料粉中加入羟丙基二淀粉磷酸酯(5%)、蜡质马铃薯淀粉(3%)、沙蒿胶(0.50%),可明显提高红薯粉丝的品质,显著改善其断条糊汤状况,使无矾红薯粉丝在感官评价中可接受性显著提高。
参考来源 - 无矾红薯粉丝品质改进·2,447,543篇论文数据，部分数据来源于NoteExpress
Adding gluten or artemisia sphaerocephala krasch gum(ASK gum) into oat/wheat mixed flour is of great importance in improving oat bread qualities.
在燕麦/小麦混粉中添加谷朊粉或沙蒿胶，对改善燕麦面包品质有重要意义。
The influence of Artemisia sphaerocephala Krasch gum(ASK gum)on farinograph qualities, rheological properties of dough and qualities of bread were investigated.
该文重点研究了添加沙蒿胶对面团流变性质以及面包品质的影响。
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