lotus root starch 藕粉 ; 莲菜粉 ; 沙琪玛
lotus root starch paste 莲藕淀粉糊
West Lake lotus root starch 西湖藕粉
Lotus root starch paste and gel become steady during storage but the crystallization (eve) slightly increases.
存放过程中淀粉糊和淀粉胶均比较稳定，结晶度仅有微小回升。
Starch from lotus root with different growth periods were prepared, and their thermal characters, water mobility and gel forming capacity were compared.
对不同生长期的莲藕淀粉进行热重、莲藕及其淀粉凝胶的质构和莲藕淀粉的核磁共振的测定。
The purity of lotus root starch and fractions has been confirmed by gel permeation chromatography and UV-Vis scans of their complex formed with iodine.
莲藕淀粉及其级分的纯度用其碘络合物的紫外可见扫描图谱与凝胶过滤色谱进行表征。
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