藕粉的主要成份为淀粉。
在温和条件下，用乙醇-碱液混合体系处理藕粉，制得颗粒冷水可溶性藕粉。
The granular cold-water-soluble lotus root starch in a mixture of ethanol and aqueous alkali was prepared under a normal condition.
叙述了以藕粉为原料，研制藕粉果冻的生产工艺技术、操作要点、配方及品质影响。
This paper discusses about the preparation procedure, the formula and the jelling condition of lotus root starch jelly.
叙述了以藕粉为原料，研制藕粉果冻的生产工艺技术、操作要点、配方及品质影响。
This paper discusses about the preparation procedure, the formula and the jelling condition of lotus root starch jelly.
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