毕业论文天下网_甘薯颗粒全粉回填法关键工艺及其游离淀粉的研究_食品科学毕业论文格式范文 关键词：甘薯；颗粒全粉；回填；游离淀粉 [gap=1017]Keywords:Sweet Potato; Granule; Backfill;free starch
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Support-free starch adhesive 无载体淀粉胶粘剂
starch free 无淀粉的
starch free radical 淀粉自由基
Trigger starch into free radicals 引发淀粉成自由基
Of cause, in F-T processing method, steaming time has important influence on cell broken but the influence of calcium soaking is negligible. Contrast with A-B potato granules, F-T granules have more cell integrity, lower free starch and superbproduct quality.
冻融法生产的马铃薯颗粒个粉细胞完整度好，游离淀粉含量低，产品质量稳定。
参考来源 - 马铃薯颗粒全粉加工中细胞抗破损机理的初步研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The quality of hydrated potato granules was affected mainly by excessivc free starch in potato granules.
土豆颗粒全粉中的自由淀粉影响其恢复水分时的品质。
This article compared the content of free starch in sweet potato granule with other sweet potato powder.
论文还对各类甘薯全粉在不同条件下其游离淀粉含量进行了比较。
Fruit are highest in free sugars and lowest in starch.
水果类游离糖最多，淀粉最少。
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