机构地区: 华南农业大学食品学院
出 处: 《食品科学》 2004年第2期43-45,共3页
摘 要: 本文研究了百合淀粉的表面结构、偏光十字、X-衍射图谱和晶结构以及百合淀粉糊的流变学特性等,为百合食品的开发提供理论依据。 The basis of Lily is starch. The structure and properties of Lily starch influence the process and quality of Lily food.So the properties and structure of Lily starch such as granule morphology, structure, polarization croos, X-ray diffraction andrheological characteristics were studies. It is for providing theoretical basis for development of Lily products.