Relationship between Pectic Substances and Strand Separation of Cooked Spaghetti SquashmPart 1. Changes in Pectic Substances during Cooking

查看全文 作　　者：Kayoko [1]Ishii;Ai [2]Teramoto;Hiroko [1]Kuwada;Chihiro [1]Nakazaki;Yuri [3]Jibu;Mayumi [3]Tabuchi;[1]MichikoFuchigami 机构地区：[1]Department of Nutrition and Life Science, Fukuyama University, Fukuyama 729-0292, Japan;[2]Department of Health and Nutrition, Kanto Gakuin University, Yokohama 236-8501, Japan;[3]Department of Nutritional Science, Okayama Prefectural University, Soja 719-1197, Japan 出　　处：《Journal of Food Science and Engineering》索引2014年第4卷第4期,共8页 关 键 词：意大利面条 果胶物质 分离 烹饪 钢绞线 南瓜果肉 水溶性果胶 二乙基氨基