Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Food and Machinery》 2005-01
Add to Favorite Get Latest Update

Comparative study of physical properties of four kinds of commonly used starches

ZHAO Quan1 YUE Xiao-xia2 MAO Di-rui2 (1.Harbin University, Harbin, Heilongjiang 150076,China; 2.Harbin University of Commerce,Harbin,Heilongjiang 150076,China)  
The transparency, the freeze-thaw stability, the solidification-sedimentation capacity and the specific properties of magma of four kinds of commonly used starches(including corn starch, tomato starch, tapioca and wheat starch)were studied and compared. The theoretical base for further understanding their characteristics and application was provided.
【Fund】: 哈尔滨市留学回国人员基金资助项目 (2 0 0 3AFLXJ0 0 2 )
【CateGory Index】: TS231
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved