摘要
研究了羟丙基磷酸交联糯玉米淀粉的糊化特性、糊的透明度和冻融稳定性 ,并将其添加到普通面粉中制作面条 ,结果表明 。
The pasting properties, clarities and freezing-thaw stabilities of hydroxy propylated waxy maize starch phosphate had been determinated. The result showed that it can remarkably improve noodles'cooking and sensory qualities as an modifier
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第6期17-21,共5页
Food and Fermentation Industries