The rheological characteristics of corn powder cooking liquor had effects on mass, momentum and heat transfer during the process of fermentation, and on the process of fermentation kinetics.
玉米粉蒸煮醪的流变特性不仅影响发酵过程的质量、动量和能量的传递，还影响发酵动力学过程。
Fruit and Vegetable Fiber, Corn Powder, Apple Power, Fructose, Citrus Pectin, Fructooligosaccharides, Aloe Vera.
果蔬植物纤维，玉米粉，苹果粉，果糖，柑橘果胶，果寡糖，芦荟。
Fruit and Vegetable Fiber, Corn Powder, Apple Power, Fructose, Citrus Pectin, Fructooligosaccharides, Aloe Vera.
果蔬植物纤维，玉米粉，苹果粉，果糖，柑橘果胶，果寡糖，芦荟。
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