Effect of Additives on Retrogradation of Taro Starch and Stability of Taro Starch Gel
碩士 === 靜宜大學 === 食品營養學系 === 87 === This study were to investigate the effect of sucrose, sodium chloride and soybean oil on retrogradation of taro starch and on stability of taro starch gel. Several techniques, including differential scanning calorimetry (DSC), dynamic rheometer, texture analyzer and...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1998
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| Online Access: | http://ndltd.ncl.edu.tw/handle/66102193212976792700 |