This paper discusses the influence of modified starch to the retentiveness the emulsibility and gel characters of hen surimi.
探讨了几种变性淀粉对鸡肉糜保水性，乳化性以及凝胶特性的影响。
This paper discusses the influence of modified starch to the retentiveness the emulsibility and gel characters of hen surimi.
探讨了几种变性淀粉对鸡肉糜保水性，乳化性以及凝胶特性的影响。
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