20岁之间对阿加尔凝物理性质和结构的影响

Ewa Jakubczyk1, Anna Kamińska-Dwórznicka1, Anna Kot2

  • 1Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland.

PubMed
概括

20之间影响了亚格凝的特性. 较低度会增强刚性并减少协同形成,而较高度会产生具有特定纹理的均泡凝.