Content of potassium ion in the Kappa - Carrageenan directly influence on condensation point the strength and diffusion water of Carrageenan gel.
钾离子在K型卡拉胶中的含量直接影响凝胶强度及凝固点，并影响卡拉胶应用产品的泌水性。
The objective of this work was to evaluate the effect of carrageenan and xanthan on the gel qualities of low-fat low-salt emulsion-type sausage at different levels of potassium addition.
本研究将二者加入肉糜中制作低脂低盐乳化肠，研究二者对低脂低盐乳化肠凝胶品质方面的影响。
应用推荐