摘要
以大豆蛋白水提液为研究对象,试验了其自凝固的影响因素 ,由正交试验得出其最佳自凝条件。初步探讨了自凝固机理。
In this paper,the influence factors of self-solidifying are tested for aqueous solution of soybean protein.The optional self-solidifying conditions are obtained by orthonormal experiment.The self-solidifying principle is discussed simply.
出处
《西部粮油科技》
2000年第2期30-32,共3页
China Western Cereals & Oils Technology
