Art

J-GLOBAL ID：201702250944979710   Reference number：17A0532969

Effects of different extrusion conditions on physicochemical properties of potato powder

押出パラメータがジャガイモの全乾物量に及ぼす影響について検討した。【JST・京大機械翻訳】

Author (3)： Zhang Lilin (Food Science and Technology College, Hunan Agricultural University,Key Laboratory for Food Science and Biotechnology of Hunan Province) ,  Zhang Yu (Food Science and Technology College, Hunan Agricultural University,Key Laboratory for Food Science and Biotechnology of Hunan Province) ,  Zhang Hanyu (Food Science and Technology College, Hunan Agricultural University,Key Laboratory for Food Science and Biotechnology of Hunan Province)
Material： Shipin yu Jixie
Volume： 32  Issue： 12  Page： 40-44  Publication year： 2016 
JST Material Number： C2726A  ISSN： 1003-5788  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： Several physicochemical proper...

Register(free) or Log In to access     To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=17A0532969&from=J-GLOBAL&jstjournalNo=C2726A") }}

Thesaurus term： coefficient of viscosity ,  water solubility ,  gelatinization ,  *potato ,  rotational frequency ,  acid value ,  thermal stability ,  *dry weight ,  hygroscopicity ,  water content ,  water absorption rate
Semi thesaurus term： 糊化特性 , 【Automatic Indexing@JST】

Author keywords (3)： potato powder ,  extrusion ,  physicochemical properties

JST classification (1)： Starch  (FJ05030W)

Terms in the title (4)： 押出 ,  パラメータ ,  ジャガイモ ,  乾物量