摘要
阐明了颗粒冷水溶胀淀粉的制备原理和特性,重点介绍它在微波食品中的应用,并概述了颗粒冷水溶胀淀粉的广阔发展前景。
Expounded particles produced in the cold water swelling starch principles and its identity, highlighting it in the microwave food applications, and outlines particles cold water Rongzhang starch broad prospects for development.
出处
《山东食品发酵》
2006年第4期7-9,共3页
Shandong Food Ferment
关键词
颗粒冷水溶胀淀粉
微波食品
应用
granular cold-water swelling starch
microwave food
application
