[关键词]
[摘要]
本文研究了羟丙基二淀粉磷酸酯的糊化温度、粘度、灰分及取代度等理化指标对珍珠粒的弹性、透明度、咀嚼性、储存、稳定性及复水性的影响，为其在珍珠粒中的应用提供了一定的参考依据。
[Key word]
[Abstract]
The relationship between gelatinization temperature, viscosity, D.S., ash content of hydroxyl propyl distarch phosphate with elastic, transparency, texture, storage stability and water retention of pearl ball were researched.
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[基金项目]
