栗蓉
Viscosity Property of Chestnut Starch Paste
板栗淀粉糊粘度特性的研究
The transparency, ratio of enzymatic hydrolyzation, retrogradation property and retrogradation value of Chestnut starch paste were between corn starch paste and potato starch paste.
板栗淀粉糊的透光率、酶解率、凝沉性、老化值介于玉米淀粉糊和马铃薯淀粉糊之间。
Rheology of Chestnut Starch Paste Rheology Study on Sophora Alopecuroides Gum
板栗淀粉糊流变性研究
The separating water rate of Chestnut starch paste freeze-thaw one time was 37%, which was better than corn starch paste and potato starch paste in freeze-thaw stability.
板栗淀粉糊冻融一次后的析水率为37%,比玉米淀粉和马铃薯淀粉要好。
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