摘要
用Ｖｉｓｃｏｇｒａｐｈ－ Ｅ型Ｂｒａｂｅｎｄｅｒ 粘度计测定了绿豆淀粉糊在不同浓度、ｐＨ、糖、盐、明矾、硼砂条件下Ｂｒａｂｅｎｄｅｒ 粘度曲线的变化情况，研究了其粘度性质及影响因素，为进一步了解绿豆淀粉的特性及开发其应用。
Amylograms of the mung bean starch were measured with Brabender viscometer under different concentrations and pH,with addition of sucrose,salt,alum and borax.The results are useful for improving the utilization of the mung bean.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
1999年第5期22-25,共4页
Journal of the Chinese Cereals and Oils Association
