The gel strength and ability of holding water of carrageenan could be significantly improved with ovalbumin added appropriately was found in this study.
来自互联网
4. 在无均质机的条件下,清汁型和浊汁型果肉饮料分别采用不同型号的结冷胶等构成其稳定体系。
Under the conditions without homogenizers, the stability systems for clear or cloudy pulpy juice beverages were established using different types of gellan gum, etc.