As a natural food additive, transglutaminase (TG) has been applied in bakery goods for its special structural characteristics and functional properties. This is a relatively new research discovery.
转谷氨酰胺酶(TG)作为一种天然添加剂,由于其特殊的结构特点和功能特性而应用在烘焙食品中,是相对较新的研究发现。
Since bakery patisserie and chocolate are three specific sectors we conduct three different research programmes.
由于面包,糕点和巧克力制作是不同的领域,我们进行了三个不同的研究项目。
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