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《Academic Periodical of Farm Products Processing》 2008-11
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Study on the Influencing Factors for Processing of Characteristics of Starch Products

Zhang Hong,*Lin Xiangyang,Zhu Rongbi,Peng Shumei,Lou Guangqing,Zhang Lijing,Li Yanhui(College of Biological Sci.& Tech.,Fuzhou University,Fuzhou,Fujian350108,China)  
Processing characteristics of starchy food relations with composition(starch,protein,lipid etc),additives(gel,emulsifier,polysaccharide etc),processing technology(processing temperature,pH etc)and so on.This paper mainly discussed the effect of processing characteristic,composition,additives and processing technology on starch products.
【Fund】: 福建省青年科技人才创新项目(2007F3052);; 福建省教育厅科研项目(JB06057)
【CateGory Index】: TS231
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