The time-temperature profiles of open or sealed tapioca starch systems with different moisture contents subjected to microwave processing were established and the structures of tapioca starches after irradiations were investigated by the infrared crystalline indices and polarizing microscope.

  • 利用红外结晶指数、偏光显微镜等表征手段,考察不同高含水量的木薯淀粉在敞口和封口条件下,经微波辐射后的热效应及其结晶结构的变化。

  • 互联网摘选 2025-01-20 11:41:55

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