:

Dongmei Yang1, Chenxing Du1, Zijian Tang1

  • 1School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China.

概括

石头磨通过改变蛋白质结构来提高芝麻糊的稳定性. 三次研磨显著减少了油分离,提高了产品质量和保质期.