The loss of compressive strength of potato tissue on cooking was found to be related to the release of pectic substances into the cooking liquor.

 
  • 加熱時(shí)薯片組織果膠物質(zhì)分離與其抗壓強度變化存在一定關(guān)系,而加熱時(shí)同樣有淀粉物質(zhì)瀝出進(jìn)入溶液,但對抗壓強度的損失幾乎沒(méi)有影響。
今日熱詞
目錄 附錄 查詞歷史
国内精品美女A∨在线播放xuan