Physicochemical properties of corn starch from microwave-assisted modification in acetic acid solution
碩士 === 臺灣大學 === 食品科技研究所 === 98 === Acid treatment and acetylation are two common modifications used in food industry. Acid modification reduces the paste viscosity of starch and acetyl esterification decreased pasting temperature and increased clarity and stability of paste and of its freeze-thaw c...
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/14971951129626065899 |