摘要
用超声波对淀粉进行处理 ,使淀粉的结构发生变化 ,上浆性能得到改善。
The starch treated with the ultrasonic wave shows that its structure and composition are changed, thus the properties of the starch sizing are improved.
出处
《上海纺织科技》
北大核心
2002年第4期22-23,共2页
Shanghai Textile Science & Technology
