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.
英
美
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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。
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