首页> 外文OA文献 >Formulation of Vegetable Soup Mixture Using Physically Modified Sweet Potato Starch as a Thickener

【2h】

Formulation of Vegetable Soup Mixture Using Physically Modified Sweet Potato Starch as a Thickener

机译：使用物理改性的甘薯淀粉作为增稠剂的植物汤混合物的制剂

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Senanayake SA Ranaweera KKDS;
展开▼
作者单位

展开▼
年度 2014
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Formulation of Vegetable Soup Mixture Using Physically Modified Sweet Potato Starch as a Thickener [J] . Senanayake SA, Ranaweera KKDS, Gunaratne A, Journal of Food Processing & Technology . 2014,第4期

机译：以物理改性甘薯淀粉为增稠剂配制蔬菜汤料
2. Application of Hydrothermally Modified Sweet Potato Starch as a Substitute Additive for Soup Mixture [J] . S. A.Senanayake, K. K. D. S.Ranaweera, A.Gunaratne, Journal of Food Processing . 2014,第1期

机译：水热改性甘薯淀粉作为汤剂替代添加剂的应用
3. VEGETABLE SOUP PRODUCED BY MIXING STEAMED SWEET POTATO WITH RICE MALT AND COMPONENT CHLOROGENIC ACID AMELIORATE DIABETES IN KK-A(Y) Mice [J] . Igarashi Kiharu, Takahashi Mei, Sato Masato Current topics in nutraceutical research . 2017,第3期

机译：通过将蒸甜马铃薯与水稻麦芽和组分的绿原土豆混合而产生的植物汤在KK-A（Y）小鼠中进行糖尿病
4. Influence of sweet potato types on physical and sensory characteristics pure of sweet potato soup(ipomoea batatas L) [C] . T Setiawati, S Sudewi, A Mahmudatussaadah Annual Applied Science and Engineering Conference . 2019

机译：红薯类型对甘薯汤（Ipomoea Batatas L）纯纯度纯度的影响
5. Biodegradable Nanocomposite Films Based on Sweet Potato Starch: Development, Characterization, and Their Antimicrobial Effects on the Shelf-Life of Packed Baby Spinach Leaves. [D] . Issa, Aseel T. 2017

机译：基于甘薯淀粉的可生物降解纳米复合薄膜：发育，表征及其对包装菠菜叶保质期的抗菌作用。
6. Chemical Compositions and Antioxidant Properties of Orange Fleshed Sweet Potato Leaves and the Consumer Acceptability in Vegetable Soup [O] . Olufunmilayo Sade Omoba, Ganiyat Ololade Oyewole, Rebecca Olajumoke Oloniyo 2020

机译：橙皮甘薯叶片的化学成分和抗氧化特性及蔬菜汤中的消费者可接受性
7. Application of Hydrothermally Modified Sweet Potato Starch as a Substitute Additive for Soup Mixture [O] . S. A. Senanayake, K. K. D. S. Ranaweera, A. Gunaratne, 2014

机译：水热改性甘薯淀粉作为汤混合物替代添加剂的应用

Formulation of Vegetable Soup Mixture Using Physically Modified Sweet Potato Starch as a Thickener

著录项

引文网络

相似文献

相关主题

期刊订阅