分离
柯德兰
化学
淀粉
食品科学
糖
生物化学
多糖
作者
Kin-ichi Ishida,Tokuo Takeuchi
出处
期刊：Agricultural and biological chemistry
[Oxford University Press]
日期：1981-06-01
卷期号：45 (6): 1409-1412
标识
DOI：10.1080/00021369.1981.10864724
摘要
Curdlan gel shrinks even in water caused syneresis. This syneresis is repressed almost completely by the addition of starch to curdlan before heating, but not repressed by the addition of different sugar compounds even of 10% concentration. The role of starch in repressing syneresis is discussed.
科研通智能强力驱动
Strongly Powered by AbleSci AI
PDF的下载单位、IP信息已删除
浮游
唐泽雪穗
柴桑青木
LaTeXer
壮观的寒松
Meyako
馆长
guan
whoKnows
GingerF
加缪
你所谓的春秋
Dean
王之
一叶知秋
独孤幻月96
清辉夜凝
Criminology34
xzy998
不配.
佳俊
zhx
LVEMI
冰糖葫芦
不安青牛
带头大哥
哈哈
pcr163
皖公网安备34019202002308
