乙醯化己二酸化澱粉最適製備條件及其理化特性之研究
碩士 === 弘光科技大學 === 食品科技所 === 103 === Some advantages of cross-linked starches over native starches are: increased stability towards heat, pH, shear, and freeze-thaw stability. When acetyl groups are introduced on starches, the tendency of sols of these starches to retrograde in clarity, texture, and...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
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| Online Access: | http://ndltd.ncl.edu.tw/handle/8p9kk3 |