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《Modern Food》 2017-05
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Research Progress on the Structure and Properties of Starch in Food

Lin Liu;Lin Qiao;Xichang College;  
With more kinds of food starch gradually step into the public view through different ways, causing researchers attention to explore aspects of food diversification. It is an effective way to enhance the value of starch by using starch food for deep processing, in order to guarantee the final product of high additional value and stable quality, we must select the food varieties which are suitable for deep processing by means of appropriate measures. This paper introduces the current research situation in food starch in recent years, mainly gives a brief description of physicochemical properties and food structure of the starch.
【CateGory Index】: TS231
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