Preliminary study of taro juice fermentation by lactic acid fungus;
香芋乳酸发酵风味的初步研究
Life table of natural population of Spodoptera litura (Fabricius) on tobacco and taro;
烟草和香芋上斜纹夜蛾的自然种群生命表
This paper reported the results of several kinds of pretreatment on vacuum freezing drying(VFD)of Tanbu's taro.
本文研究了不同熟化工艺及护色剂对真空冷冻干燥炭步香芋片风味及色泽的影响。
Investigations of vacuum freeze drying process of taro crisp slice;
真空冷冻干燥香芋脆片生产工艺研究
The effects of substitution degree on paste viscosity,clarity,freeze-thaw stability,retrogradation,gelatinization difficult or easy degree,salt tolerance,sucrose tolerance and anti-mycotic characteristics of colocasia esculenta schott starch phosphate ester were studied.
研究了香芋淀粉磷酸酯的糊粘度、透明度、冻融稳定性、沉降稳定性、糊化难易程度、耐糖、耐盐和抗霉菌能力。
Field experiment on the Jiangyong Xiangyu(Colacasia escuenla) tissue cultural seedling of free-virus;
江永香芋脱毒组培苗田间试验
Application of Analytic Hierarchy Process in Optimization of Hot-air Dying Conditions for Producing Lipu Colocasia esculenta L.Schott Whole Powder;
层次分析法在热风干燥条件制备荔浦香芋全粉优化中的应用
The Taro Granule,manufactured by hot air drying way,was evaluated by sense organs assess which was counted by AHP.
采用热风干燥法制备香芋全粉,用 AHP 将感官质量评价指标整合,进行四元二次回归正交试验,对关键干燥工艺参数——物料粒径、铺料密度、干燥温度、干燥风速进行优化,拟合出综合感官质量评价的回归方程,得到热风干燥的优化工艺参数为：物料粒径 7。