• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
党建
酸处理醋酸酯豌豆淀粉在凝胶糖果中的应用[J]. 食品工业科技, 2012, (19): 350-352. DOI: 10.13386/j.issn1002-0306.2012.19.070
引用本文: 酸处理醋酸酯豌豆淀粉在凝胶糖果中的应用[J]. 食品工业科技, 2012, (19): 350-352. DOI: 10.13386/j.issn1002-0306.2012.19.070
shu
Application of acid treatment acetylated pea starch in gelatinized jelly[J]. Science and Technology of Food Industry, 2012, (19): 350-352. DOI: 10.13386/j.issn1002-0306.2012.19.070
Citation: Application of acid treatment acetylated pea starch in gelatinized jelly[J]. Science and Technology of Food Industry, 2012, (19): 350-352. DOI: 10.13386/j.issn1002-0306.2012.19.070
shu

酸处理醋酸酯豌豆淀粉在凝胶糖果中的应用

Application of acid treatment acetylated pea starch in gelatinized jelly

    摘要
  • 摘要: 豌豆淀粉富含34%的直链淀粉,其糊化温度低且具有较强的凝胶性能。本文介绍了酸处理醋酸酯豌豆淀粉的特点和凝胶糖果用淀粉的选择,列举了酸处理醋酸酯豌豆淀粉在凝胶糖果中的应用及优势。 

     

    Abstract: Pea starch with 34% amylose, has the low gelatinization temperature and strong gel properties.This paper discussed the properties of acid treatment acetylated pea starch and the choice of starch.It also showed the applications and advantages of acid treatment acetylated pea starch used in the gelatinized jelly.

     

    • HTML全文
    • 参考文献(8)
    • 相关文章
    • 施引文献
  • 资源附件(0)

/

返回文章
返回
RSS 邮件订阅