Electrolytes and other food gums affected markedly the rheological properties of AGAR gel.
2
研究还表明，变性淀粉的胶长度越短、溶解度越小、膨胀势越大，鱼糜凝胶特性则愈好。
Better surimi gel properties could be obtained by starch with shorter gel length, lower solubility and bigger swelling power.
3
该文重点研究了添加沙蒿胶对面团流变性质以及面包品质的影响。
The influence of Artemisia sphaerocephala Krasch gum(ASK gum)on farinograph qualities, rheological properties of dough and qualities of bread were investigated.
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