Chemical and physical evidence of the interaction in the amylose-ligand complexes
碩士 === 輔仁大學 === 食品營養學系 === 89 === It is a common practice to add emulsifiers into starch-containing food for improving its texture and retarding the retrogradation of starch. This is mainly because the complexes formed between starch and complexing agents in an aqueous solution may result to modify...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/25828009147991219920 |