研究了海藻酸丙二醇酯(PGA)、果胶和变性淀粉作为复配稳定剂在搅拌型酸奶中的应用。
The application of different levels of propylene glycol alginate (PGA), pectin and denatured starch as the stabilizer blends in stirred yoghurt was studied in this paper.
当材料悬浮于增稠剂(海藻酸丙二醇酯)时，这些釉质基质蛋白可以在牙根表面滞留长达两周。
These enamel matrix proteins when suspended in a thickening agent (propylene glycol alginate - PGA) are retained on root surfaces for up to two weeks.
当材料悬浮于增稠剂(海藻酸丙二醇酯)时，这些釉质基质蛋白可以在牙根表面滞留长达两周。
These enamel matrix proteins when suspended in a thickening agent (propylene glycol alginate - PGA) are retained on root surfaces for up to two weeks.
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