摘要
通过分析目前常见的淀粉糊化方式和糊化测定的方法 ,提出新的淀粉糊化方式———通电加热糊化 。
A new method of starch gelatination and measuration--ohmic heating is presented by discussing the normal methods of starch gelatination and measuration. This is a basis to explore a new method to measure starch gelatination.
出处
《粮食与饲料工业》
CAS
2001年第8期43-45,共3页
Cereal & Feed Industry
关键词
淀粉糊化
通电加热
测定方式
starch gelatination
ohmic heating
measuration
