The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.
利用含有不溶性纤维的可食乳浊液制备 的低油食品具有消费者可接受的、与全脂食品相应的粘度和质地以及 感官特性。
The results showed that about 11% (weight fabrication) chopped fiber or 37% glass cloth reinforcing PTFE had the highest tensile strength and acceptable dielectric properties.
结果表明：11%短玻纤和37%玻纤布(重量百分含量)增强PTFE具有最高的拉伸强度和良好的介电性能。
The results showed that about 11% (weight fabrication) chopped fiber or 37% glass cloth reinforcing PTFE had the highest tensile strength and acceptable dielectric properties. Crystallizing phenome…
结果表明：11％短玻纤和37％玻纤布（重量百分含量）增强PTFE具有最高的拉伸强度和良好的介电性能。
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