The dissolve expanding ratio and tater holding capability decreased after discoloration but improved greatly after extrusion.

  • 发现脱色造成苹果膳食纤维膨胀力、水性的降低,挤压改性使苹果膳食纤维膨胀力、水性有很大程度的提高.

  • 网络文摘精选 2025-01-18 13:00:41

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