The function of calcium-binding protein to improving the crispness of freezing pre-fried microwavable spring roll was studied.
研究钙结合大豆蛋白对冷冻预油炸微波春卷脆性的影响。
Water transferring in springrolls on microwave reheating is a main factor that affects the crispness of frozen pre- fried springrolls.
冷冻预油炸春卷经微波加热后，由于内部水分迁移，产品脆性下降。
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