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1、單位代碼10635學(xué)號112015324001692碩士學(xué)位論文甘薯粉絲品質(zhì)特性及其干燥新工藝研究論文作者：向卓亞指導(dǎo)教師：趙國華教授學(xué)科專業(yè)：食品科學(xué)研究方向：食品化學(xué)與營養(yǎng)學(xué)提交論文日期：2018年5月23日論文答辯日期：2018年6月2日學(xué)位授予單位：西南大學(xué)中國?重慶2018年5月UniversityCode:10635StudentNumber:112015324001692MasterDissertationofSouthwestUniversityStudyonthequalityofsweetpotatostarchnoodlesanditsnewdrying
2、technologyCandidate:ZhuoyaXiangAdvisor:Prof.GuohuaZhaoDiscipline:FoodScienceDirection:FoodChemistryandNutritionChongqing?ChinaMay,2018目錄摘要.................................................................................................................................IABSTRACT...............
3、...................................................................................................III第1章文獻(xiàn)綜述..........................................................................................................11.1甘薯概述....................................................................
4、........................................11.1.1甘薯簡介..................................................................................................11.1.2甘薯的營養(yǎng)成分及其生理功能..............................................................11.1.3甘薯的加工利用.................................................
5、.....................................11.2粉絲概述............................................................................................................21.2.1粉絲生產(chǎn)過程與分類..............................................................................21.2.2粉絲老化...................................
6、...............................................................21.2.3粉絲品質(zhì)評價方法..................................................................................31.2.4粉絲品質(zhì)改善研究現(xiàn)狀..........................................................................41.2.5粉絲干燥技術(shù)研究現(xiàn)狀..........................
7、................................................61.3選題依據(jù)與研究內(nèi)容........................................................................................81.3.1選題依據(jù)...............................................................................................
