1) konjac fast food pudding
魔芋布丁
2) 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
3) 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
4) 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
5) 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
6) Amorphophallus
魔芋
1.
Tissue culture experiments in liquid culture at the beginning of Amorphophallus;
魔芋组培繁殖体液体培养试验初报
2.
Several Common Problems In Amorphophallus Tissue Culture and Their Settlements;
魔芋组培快繁中常见的几个问题及对策
3.
Study on Progenitive Technology of Test-tube Micro-bulbodium of Amorphophallus konjac;
魔芋试管微球茎繁殖技术研究
补充资料：鲜果布丁
Image:11792062390322694.jpg
鲜果布丁
主料：甜橙、水果丁
调料：琼脂、糖水
烹制方法：
1、将琼脂用温水泡软，粉碎机打碎后入蒸锅蒸半小时左右，待化开取出晾凉备用，甜橙挖瓤，挤汁，留壳，在橙汁中加少许琼脂汁一起放入橙壳中，入冰箱中冷藏到定型，甜橙布丁就做好了；
2、取一容器，倒少许糖水，加入水果丁，倒少许琼脂汁拌匀放入冰箱中冷藏到定型，就成为鲜果布丁，食用时可加奶油、樱桃点缀。
特点：软滑富有弹性，色彩艳丽，口感独特。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。