摘要
从魔芋精粉水膨化处理的特点出发 ,认为采用体积膨胀比作为其膨化处理的膨化度指标是合适的和可行的 ,并利用体积相似理论设计了测定魔芋精粉膨化溶胶体积的简便方法 。
Based upon the characters of the water-expansion of konjac refined flour,the volume-expansion ratio was used to describe the water-expansion of konjac refined flour.The volume-expansion ratio was measured by measuring the volume of konjac gel at different phase of expansion and using volume-similarity theory.The study was the base of further research of water-expansion of konjac refined flour.
出处
《食品与机械》
CSCD
2001年第1期27-28,共2页
Food and Machinery
基金
上海市青年基金项目的部分内容
