This paper discusses the influence of modified starch to the retentiveness ,the emulsibility and gel characters of hen surimi.
探讨了几种变淀粉对鸡肉糜、及凝胶特的影响。
This paper discusses the influence of modified starch to the retentiveness ,the emulsibility and gel characters of hen surimi.
探讨了几种变淀粉对鸡肉糜、及凝胶特的影响。
声明:上例句、词分类均由互联网资源自动生成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。