摘要
本文研究了低热量葡聚糖制备的工艺条件，并对加酸量、加酸方式、热解温度和时间、酶的种类对产品的影响进行了较系统的探讨。
The technological condition of low caloric glucan were studied. The influence of quantity and type of acidification,temperature and time,sort of thermedysis and the variety of enzymes on the quality of products was investigated systematically.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1995年第3期48-51,共4页
Food and Fermentation Industries
