This paper discusses the influence of modified starch to the retentiveness ,the emulsibility and gel characters of hen surimi.
探讨了几种变淀肉糜保水、化以及凝的影响。
This paper discusses the influence of modified starch to the retentiveness ,the emulsibility and gel characters of hen surimi.
探讨了几种变淀肉糜保水、化以及凝的影响。
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