使:

Adil M Abker1, Zhijun Xia2, Gan Hu3

  • 1National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Institute for Agro-Industries, Industrial Research and Consultancy Centre (IRCC), Khartoum, Sudan.

Food chemistry
|May 25, 2024
PubMed
概括

蛋白 (SEW) 通过增强体积和质地,提高了蒸面包的质量. 最佳水平提高了水的保留和蛋白质结构,消费者测试有利于食品工业使用SEW丰富的产品.

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Unsoundness in aggregates due to volume changes is primarily caused by the physical alterations aggregates undergo, such as freezing and thawing, thermal changes, and wetting and drying. Unsound aggregates, when subjected to these changes, result in volume change upon disintegration. This, in turn, contributes to the deterioration of concrete, including scaling, pop-outs, and cracking. Particular types of aggregates, such as porous flints, cherts, and those containing clay minerals, are...
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