食品工业科技2012，Vol.33Issue(19)：350-352,3.
酸处理醋酸酯豌豆淀粉在凝胶糖果中的应用
Application of acid treatment acetylated pea starch in gelatinized jelly
邱蓉 1孙杰1
作者信息
- 1. 罗盖特亚洲应用开发中心,上海200031
- 折叠
摘要
Abstract
Pea starch with 34% amylose,has the low gelatinization temperature and strong gel properties.This paper discussed the properties of acid treatment acetylated pea starch and the choice of starch.It also showed the applications and advantages of acid treatment acetylated pea starch used in the gelatinized jelly.关键词
豌豆淀粉/酸处理/醋酸酯/凝胶糖果Key words
pea starch/acid treatment/acetylated/gelatinized jelly分类
轻工纺织引用本文复制引用
邱蓉,孙杰..酸处理醋酸酯豌豆淀粉在凝胶糖果中的应用[J].食品工业科技,2012,33(19):350-352,3.
