魔芋精粉的交联化学改性研究

In this article the phosphorcus oxychloride is adopted to modify the crosslinking of the refined konjaku flour, and the reactive conditions of the cross-linking modification are studied. At the same time, the viscosity, stability, film tension, centibiotic property and film forming characteristics of the modified products have been tested, the result of which proves to be satisfactory.\;