Zobrazeno 1 - 1
of 1
pro vyhledávání: '"ZHOU Run-zong"'
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 4, Pp 116-121 (2021)
Hydrocolloids have good functional properties,such as improving emulsification,gelation,solubility and texture of food.In bakery products,hydrocolloids are used to improve the properties of dough,bread and cake,increase sensory quality and extend she
Externí odkaz:
https://doaj.org/article/3f21f4b9a6b94f8d8a81fc5b8b2642e2
