1) Amorphophallus konjac jelly
魔芋果冻
2) Amorphophallus rivieri freeze dry power
魔芋冻干粉
3) konjac
魔芋
1.
Research progress of hydrophobic modification of konjac glucomannan;
魔芋葡甘聚糖材料疏水改性的研究进展
2.
Preparation and Properties of Konjac Based Full-Degradable Fluorescent Film;
魔芋全降解荧光薄膜的制备和性能研究
3.
Preparation and Properties of Konjac Based Full-degradable Plastics Film;
魔芋全降解塑料薄膜的制备和性能研究
4) konjak
['kɔn,dʒæk]
魔芋
1.
Development of Healthy Ice-cream with Konjak;
魔芋保健冰淇淋的开发研究
2.
Determination of Mineral Elements in Konjak and Its Growth Soil by ICP-AES;
鲜魔芋及其种植土壤中矿物元素的ICP-AES法测定
3.
Identification of Antagonistic Bacteria BJ-1 against Soft Rot of Konjak;
魔芋软腐病拮抗菌BJ-1的鉴定
5) Amorphophallus konjac
魔芋
1.
Study on Polysaccharide Extraction Technology and Selenium Forms in Amorphophallus konjac;
魔芋中多糖提取技术及含硒形态研究
2.
Study on the Extraction of Total Alkaloid From Amorphophallus konjac By Microwave Irradiation;
微波法提取魔芋中总生物碱工艺的研究
3.
Isolation of endophytic antagonistic bacterium from Amorphophallus konjac and research on its antibacterial metabolite;
魔芋内生拮抗细菌的分离及其抗菌物质特性研究
6) Amorphophallus rivieri Durieu
魔芋
1.
Studies on Separation and Antagonism of Antagonizing Bacteria against Amorphophallus Rivieri Durieu Soft Rot;
魔芋软腐病拮抗菌的分离及抗性研究
2.
Studies on factors of browning in the tissue culture of Amorphophallus rivieri Durieu;
魔芋组织培养中褐变成因的探讨
3.
Preliminary study on factors affacting corms in vitro formation of Amorphophallus rivieri Durieu;
魔芋试管芋形成的因素探讨
补充资料：葡萄果冻
材料
新鲜葡萄1200克，洋酒少许，吉利丁粉三大匙，鲜奶油适量，樱桃一个。
调料
冷水1200克，白糖一杯。
做法
①将葡萄洗净，加水，高火5分钟，煮至果肉和皮分离，再过滤。
②将滤过的汁煮沸后，加入吉利丁粉、白糖，充分搅拌至溶化。
③把成品倒于杯内，待冷却后放入冰箱使其凝固成型。
④凝固后的成品，挤上鲜奶油，杯口装饰一个樱桃即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条