摘要
介绍了大豆多糖的化学结构、化学性质和物理特性,并简要介绍了大豆多糖在冷冻食品中的应用效果。
Molecular structures, chemical and physical properties of soybean polysaccharides were summarized in this paper. The application of soybean polysaecharides in frozen food industry was also discussed.
出处
《冷饮与速冻食品工业》
2006年第2期33-34,共2页
Beverage & Fast Frozen Food Industry
关键词
大豆多糖类
性质
应用
Soybean Polysaccharides
property
application
