摘要
详细介绍了两种能用于生产实际的魔芋精粉品质的评价方法及其使用条件。
Two different evaluation methods of the quality of konjak flour were introduced in detail. Both methods have practical significance. Conditions required for the use of each method we-e also discussed respectively.
出处
《食品与机械》
CSCD
1995年第5期14-14,共1页
Food and Machinery