foamability

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发泡;发泡能力

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Functional properties of rice protein included water retentivity, emulsification and stability, foamability and stability, protein gelation and oil-absorbility.

结果发现,两种酶水解提取的米蛋白的、起泡及起泡稳定间的差异较大;

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相似单词

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foalskins, foaly, foam, foam at the mouth, foam rubber, foamability, foamback, foam-back, foamer, foamet,

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