摘要
本文综述了淀粉磷酸酯的制备工艺、反应机理、基本性质以及在冰淇淋、肉品、蛋糕等食品行业的应用概况。
This paper summarized preparation methods、reaction mechanism、basic properties of phosphorylated starch and its applications in ice - cream production, meat processing , cakes processing and some other food industries.
出处
《四川食品与发酵》
2005年第4期5-8,共4页
Sichuan Food and Fermentation
关键词
淀粉磷酸酯
基本性质
制备
应用
Phosphorylated starch
basic properties
preparation methods
applications
