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The experimental results show that the compound quality improver could not only retard the aging, therefore prolong the shelf life of sticky rice products but also improve their texture and tactility.
试验结果表明：该品质改良剂不仅能够显著延缓糕团的老化回生，延长糕团的货架期，而且能够改善糕团的组织结构和口感。
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