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《Chinese Cereals and Oils Association》 2005-03
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Property Investigation and Application of Waxy Corn Starch for Food Processing

Hong yan Gu Zhengbiao Li Zhaofeng(School of Food Science &Technology,Southern Yangtze University, Wuxi 214036)  
The properties of waxy corn starch were investigated, comparing with corn starch and potato starch. The viscosity of waxy corn starch paste is lower than that of potato starch paste, while significantly higher than common corn starch paste. Amylograms of waxy corn starch were measured with Brabender viscometer under different pH, and with adding sucrose, salt, and stearic cid. The applications of waxy starch for food industry are expounded。
【Fund】: 国家“十五”科技攻关计划课题(2001BA501A01)
【CateGory Index】: TS235
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