摘要
对差示扫描量热器(DSC)、核磁共振光谱(NMR)及X-射线衍射在面包老化中的应用进行了较详细的综述,并阐述了水分、淀粉、酶及表面活性剂等对面包老化的影响。
The applications of DSC,NMR and X -ray diffraction in bread staling research were discussed,and the effects of water,starch,enzyme and surfactants were expounded as well.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第2期85-88,共4页
Science and Technology of Food Industry