研究发现随着香辛料微粒粒径的不断减小,其流动性、溶解速度和吸收率均有所增大,入味效果也得到改善。
The results showed that the smaller superfine spice particle dimension is, the bigger its solution rate and absorption rate will be, and the flavor enhancement is improved as well.
研究发现随着香辛料微粒粒径的不断减小,其流动性、溶解速度和吸收率均有所增大,入味效果也得到改善。
The results showed that the smaller superfine spice particle dimension is, the bigger its solution rate and absorption rate will be, and the flavor enhancement is improved as well.
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