The dough extension tests were done manually, by TPA and extension test through texture analyser after soybean phospholipids addition.
将大豆磷脂应用于面条中，进行了手工拉伸、质构仪t PA和拉伸实验等测定。
In this studies, the gelling characteristics and effect factors of low methoxyl pectin (LMP) were researched with the X-T21 Texture Analyser.
以X - T 21型质构仪为主要研究设备，重点研究了低酯果胶凝胶性能和相关影响因素。
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