The retrogradation properties of lotus root starch (with excessive water and limited water) were studied with blue values and enzyme hydrolysbility.

 
  • 摘要以蓮藕淀粉為原料,采用碘蘭值法和酶解力法對過(guò)量水分和有限水分下蓮藕糊化淀粉的老化特性進(jìn)行研究測定。
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