摘要
该文对大豆多糖类的组成、结构、性质、及近期开发与应用研究成果,进行简要总结。
This paper introduced the structure, the component and the character of the soybean polysaccharides, which influence the physical characters of food. This paper also summarized the latest achievements in development and application of soybean polysaccharides.
出处
《粮食与油脂》
2006年第8期15-17,共3页
Cereals & Oils
关键词
水溶性大豆多糖
大豆多糖
大豆
soybean polysaccharide
soybean polysaccharide
soybean
