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。
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。
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