Simmering improved eating qualities of the emulsified meatballs made of soy proteins while decreased the qualities of those made of whey or gluten.
英
美
释义
慢煮可增进以大豆蛋白制造之低脂贡丸的官能品质,但却可降低以乳经清蛋白或谷蛋白制造之低脂贡丸的官能品质。
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