保温温度与时间对海藻酸丙二醇酯粘度影响的研究
摘要:HansJournalofFoodandNutritionScience食品与营养科学,2020,9(3),255-259PublishedOnlineAugust2020inHans.http://www.hanspub.org/journal/hjfnshttps://doi.org/10.12677/hjfns.2020.93034EffectofHoldingTemperatureandTimeonViscosityofPropyleneGlycolAlginateQingtaoYu,JinlongPang,XiaomeiWang,SuqinFanQingdaoBrightMoonSeaweedGroupCo.,Ltd.;StateKeyLaboratoryofSeaweedActiveSubstances,QingdaoShandongstththReceived:Jul.31,2020;accepted:Aug.13,2020;published:Aug.20,2020AbstractPropyleneglycolalginate(PGA),asanewstabilizerwithbothlipophilicandhydrophilicends,iswidelyusedintheproductionofdairyandjuicedrinks.Takingtheviscosityof1%PGAsolutionasanexample,theeffectofholdingtemperatureandtimeontheviscosityofPGAwa
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