【摘要】 探讨了板栗淀粉糊的透明度、凝沉性、冻融稳定性、流变性、抗剪切稳定性、触变性等性质 ,以期为板栗的深加工提供理论依据 ,促进板栗的发展更多还原

【Abstract】 The pastes properties of chestnut starch such as translucency, retrogradation, freeze-thaw, rheology were studied. It is for providing theoretical basis for development of chestnut products.更多还原