摘要
通过机械球磨对马铃薯淀粉进行粉磨 ,采用流变仪研究了不同条件下马铃薯淀粉及其不同微细化程度产物的糊的流变特性。结果表明 ,淀粉样品糊的流变性质随着浓度。
Potato starch was mechanically ground by ball milling. The rheological properties of differently micronized products were studied under different conditions by a rheometer. The results showed that the rheological properties of starch pastes varied obviously as the concentration and temperature change.
出处
《粮食与饲料工业》
CAS
2002年第7期41-43,共3页
Cereal & Feed Industry
基金
国防科技预研基金 97J12 .1.1.JW160 2资助
