搜索结果: 1-1 共查到“食品科学技术基础学科 oil absorption”相关记录1条 . 查询时间(0.079 秒)
Improving the Breaking Properties and Oil Absorption of Breadcrumbs by Microbial Transglutaminase
breadcrumb improvement with transglutaminase oil absorption
font style='font-size:12px;'>
2009/5/20
Microbial transglutaminase (MTG) was applied to improve the breaking properties and oil absorption of breadcrumbs made from bread prepared with added MTG (0.85-3.34U/gram of protein). The specific vol...