The foaming and oil sorption capacities,foamability stablity of the peanut meal were better than that of soybean flour.

 
  • 脫脂花生蛋白粉的起泡性、吸油性、泡沫穩定性?xún)?yōu)于大豆蛋白粉,蛋白質(zhì)、脂肪、含硫氨基酸含量高于大豆蛋白粉,但賴(lài)氨酸偏低。
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