摘要
淀粉老化研究对改善食品品质有重要意义。利用现代高分子科学理论解释与探讨了淀粉老化的机理,在此基础上,介绍了影响淀粉老化的主要因素。
The research on starch re great importance for improving food texture ,By using the concepts of modern polymer science, the mechanism and measurements of starch r cussed in the paper, on the basic, the influencing factors of starch retrogradation were inteoduced.
出处
《食品工程》
2007年第2期60-63,共4页
Food Engineering
