The paper introduced the use of linseed gum for improving the sausage quality.
研究了亚麻籽胶的乳化特性和对蛋糕品质的影响。
The rheology property of linseed gum solution of low-concentration was studied.
对低浓度亚麻籽胶溶液的流变特性进行了研究。
The rheology property of linseed gum solution of low - concentration was studied.
对低浓度亚麻籽胶溶液的流变特性进行了研究。
This article introduced the research and application progress on the flaxseed gum, linseed oil, lignans and flaxseed protein.
本文介绍了胡麻胶、胡麻油、木酚素、胡麻蛋白的营养保健功能价值及研究和应用进展。
This article introduced the research and application progress on the flaxseed gum, linseed oil, lignans and flaxseed protein.
本文介绍了胡麻胶、胡麻油、木酚素、胡麻蛋白的营养保健功能价值及研究和应用进展。
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