The processing of storage of breakfast cereals was studied in this article.Moisture, water activity, crispness, bowl life and acid value were analyzed as the main indexes.
英
美
释义
摘要研究了谷物早餐的贮藏工艺,选取水分含量、水分活度、脆性、保脆性和酸价为主要指标进行研究。
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