At the sequent step, the overrun, the fat globules partial coalescence rate and textural properties of whipped cream were rapidly increased, and the structure of bubble was more stable.
英
美
释义
第二阶段,搅打起泡率、脂肪部分聚结率、质构特性值均迅速增加,气泡稳定性较好;体系中的气泡较小;
把海词放在桌面上,查词最方便
触屏版
|
电脑版
©2003 - 2025 海词词典(Dict.cn)
立即下载