Theviscositywashigher comparatively in c. pH 7.0. (3) The influencing factors such as oxidant demand, starch concentration, reaction time and temperature, and pH were tested to determine the technics conditions for oxidation bleaching of lily starches.
研究了百合淀粉氧化漂白的工艺条件，对影响百合淀粉氧化漂白的因素如氧化剂添加量、反应时间、反应温度和pH进行了探讨。
参考来源 - 百合淀粉理化性质及漂白工艺的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
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