Effects of Drying Technologies on Quality Characteristics and Particle Structure of Sour Cassava Starch(干燥技术对木薯酸淀粉品质特性及颗粒结构的影响)

Cassava starch was used as raw material to prepare sour cassava starch (SCS) by lactobacillus fermentation. The effect of different drying technologies including hot air drying (HA), heat pump drying (HP), vacuum freeze drying (VF), spray drying (SD), sun-drying (S) on the quality characteristics an...

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Autors principals:	LI Mingjuan(李明娟), WEI Linyan(韦林艳), ZHANG Yayuan(张雅媛), YOU Xiangrong(游向荣), ZHOU Kui(周葵), WANG Ying(王颖)
Format:	Artigo
Idioma:	Chinês
Publicat:	Beijing Technology and Business University 2024-12-01
Col·lecció:	Shipin kexue jishu xuebao
Matèries:	<i>manihot esculenta</i> crantz(木薯) sour starch( 酸淀粉) drying technology( 干燥技术) quality characteristics( 品质特性) particle structure
Accés en línia:	https://www.btbuspxb.com/spkxjsxb/article/pdf/20240615
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