The effects of temperature and water content on the destruction of nutrition in texturized soybean protein products are studied.
研究了温度和水分对组织蛋白产品营养成分破坏程度的影响。
The effects of temperature and water content on the destruction of nutrition in texturized soybean protein products are studied.
研究了温度和水分对组织蛋白产品营养成分破坏程度的影响。
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