摘要
人们在崇尚天然玉米粉丝的同时,又期望它具有超越本身物性的耐煮性、弹韧性及口感;为同时满足上述要求,研究了一种新型无矾玉米粉丝耐煮增筋剂。
While people were emphasizing the food of natural and green corn starch vermicelli,again they expected it to have the better boil-resisting ability and taste.To meet there expection,this article studied a new type of boil-resisting agent of corn starch vermicelli without potassium alum.
出处
《食品科技》
CAS
北大核心
2002年第12期52-53,58,共3页
Food Science and Technology
关键词
玉米粉丝
耐煮增筋剂
明矾
corn,vermicelli,boil-resisting agent,potassium alum
