Lotus root starch paste and gel become steady during storage but the crystallization (eve) slightly increases.
存放过程中淀粉糊和淀粉胶均比较稳定，结晶度仅有微小回升。
In this paper, the mechanism of forming white cloudy substance found in tomato paste during storage was discussed.
对番茄酱产品在保质期内出现的白色云状凝聚物的形成机理进行了初步探讨。
In this paper, the mechanism of forming white cloudy substance found in tomato paste during storage was discussed.
对番茄酱产品在保质期内出现的白色云状凝聚物的形成机理进行了初步探讨。
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