| 绿豆和豌豆淀粉的分离方法及其品质特性 |
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| 引用本文： | 王德培.绿豆和豌豆淀粉的分离方法及其品质特性[J].仲恺农业技术学院学报,1996,9(2):93-97. |
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| 作者姓名： | 王德培 |
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| 作者单位： | 仲恺农业技术学院食品科学系 |
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| 摘 要： | 本文综述了绿豆和豌豆淀粉的几种分离提取方法及其工艺品质特性。
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| 关 键 词： | 淀粉，分离提取，工艺特性 |
A STUDY OF THE TECHNOLOGICAL PROPERTIES AND SEPARATION-EXTRACTION OF STARCH
FROM MUNG BEAN AND PEA BEAN |
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| Wang Depei.A STUDY OF THE TECHNOLOGICAL PROPERTIES AND SEPARATION-EXTRACTION OF STARCH
FROM MUNG BEAN AND PEA BEAN[J].Journal of Zhongkai Agrotechnical College,1996,9(2):93-97. |
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| Authors: | Wang Depei |
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| Abstract: | Several methods of separation and extraction of starch from mung bean and
peabean are discussed in this paper,the functional propertises of starch are discussed. |
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| Keywords: | starch separation-extraction technological properties |
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