The results showed that key procedure of high viscocity solid instant soup was the selection of denaturalization starch.
研究结果表明，汤品配方中变性淀粉的选择和使用是品质的关键。
The results showed that key procedure of high viscocity solid instant soup was the selection of denaturalization starch.
研究结果表明，汤品配方中变性淀粉的选择和使用是品质的关键。
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