This paper discusses the influence of modified starch to the retentiveness ,the emulsibility and gel characters of hen surimi.
探讨了几种变性淀粉对鸡水性、化性胶特性的影响。
This paper discusses the influence of modified starch to the retentiveness ,the emulsibility and gel characters of hen surimi.
探讨了几种变性淀粉对鸡水性、化性胶特性的影响。
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