搜索结果: 1-1 共查到“食品科学技术 texturization”相关记录1条 . 查询时间(0.046 秒)
High Pressure, a Unique Tool for Food Texturization
starch gelatinization food proteins polysaccharides food processing
2010/11/23
High pressure is used to texturize food with two different strategies. The first strategy consists of using high pressure of several hundred MPa as a gelling agent per se to replace any other gelling ...