Starch from lotus root with different growth periods were prepared, and their thermal characters, water mobility and gel forming capacity were compared.
对不同生长期的莲藕淀粉进行热重、莲藕及其淀粉凝胶的质构和莲藕淀粉的核磁共振的测定。
Starch from lotus root with different growth periods were prepared, and their thermal characters, water mobility and gel forming capacity were compared.
对不同生长期的莲藕淀粉进行热重、莲藕及其淀粉凝胶的质构和莲藕淀粉的核磁共振的测定。
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