This paper determinates the transparency, freeze-thaw stability and viscosity properties of several modified starches, discusses their influence to the retentiveness, emulsibility and gel characters of hen surimi and the relations between the properties and the effect of application.

  • 本文测定了几种变性淀粉的透明性,冻融稳定性和粘度特性,以及它们对鸡肉糜保水性,乳化性和凝胶特性的影响,探讨了淀粉本身特性与应用效果的关系。

  • 互联网摘选 2025-01-20 17:18:21

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