... 淀粉糊 starch paste 淀粉回生 starch retrogradation 淀粉基烷基糖苷 starch alkyl polyglycosides ...
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Formamide could effectively restrain the starch retrogradation.
结果表明甲酰胺可以有效抑制淀粉回生。
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Starch retrogradation is a critical factor that limits its application.
淀粉的凝沉是限制淀粉应用的关键因素。
The research on starch retrogradation is of great importance for improving food texture.
淀粉回生研究对改善食品品质有重要意义。
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