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《JOURNAL OF SOUTH CHINA UNIVERSITY OF TECHNOLOGY(NATURAL SCIENCE)》 1997-03
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COMPARISON OF PROPERTIES BELTWEEN STARCHFROM FRESH TAPIOCA AND ITS DRIED CHIPS

Huang Lixin Zhou Junxia Zhang Litian (Res. lnst. of Light Ind. & Chem. Eng. , South China Univ. of Tech. )  
Tapioca starch is prepared from fresh tapioca and its dried chips in South China . The properties of the starch from two raw materials are studied, including the granule morphology, X- ray diffraction pattern, gelatinization temperature, clarity, restrogradation, viscosity graph of starch paste and stability of viscosity affected by acid and alkali . The results are useful to the understanding of the starch properties and to its finely processing .
【CateGory Index】: TS232
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