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Gelatinization Properties and Bread Quality of Flours Substituted with Hydroxypropylated, Acetylated and Phosphorylated Cross-linked Tapioca Starches
hydroxypropylated tapioca starch acetylated tapioca starch phosphorylated cross-linked tapioca starch bread dough
2008/4/20
Three kinds of chemically modified tapioca starches, i.e., hydroxypropylated tapioca starch (HTS), acetylated tapioca starch (ATS) and phosphorylated cross-linked tapioca starch (PTS), were substitute...