【資料】淀粉磷酸酯食用變性淀粉的制備及其工藝設(shè)計

1、本科生畢業(yè)論文本科生畢業(yè)論文中文題目中文題目淀粉磷酸酯食用變性淀粉的制備及其工藝設(shè)計英文題目英文題目ThePreparationProcessDesignoftheEdiblePhosphateModifiedStarch2.5結(jié)果與討論....................................................................................................2

2、02.5.1極差分析.............................................................................................202.5.2方差分析.............................................................................................212.5.3最佳工藝條件

3、的驗證試驗.................................................................252.6本章小結(jié).......................................................................................................25第3章優(yōu)勢產(chǎn)品的性能指標測定......................

4、............................................273.1透明度測定...................................................................................................273.2凍融穩(wěn)定性的測定......................................................

5、.................................273.3膨脹度的測定...............................................................................................283.4凝沉性的感官判定....................................................................

6、...................293.5本章小結(jié).......................................................................................................29致謝.....................................................................................