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  • 匿名
关注:1 2013-05-23 12:21

求翻译:玉米淀粉的凝沉性得到增强,凝胶特性降低,冷稳定基本没有发生变化是什么意思?

待解决 悬赏分:1 - 离问题结束还有
玉米淀粉的凝沉性得到增强,凝胶特性降低,冷稳定基本没有发生变化
问题补充:

  • 匿名
2013-05-23 12:21:38
Corn starch, Shen-enhanced coagulation, the gel properties of reduced cold stability did not change the basic
  • 匿名
2013-05-23 12:23:18
正在翻译,请等待...
  • 匿名
2013-05-23 12:24:58
The corn starch congeals sinks the nature to obtain the enhancement, the gelatin characteristic reduces, cold stable basic has not changed
  • 匿名
2013-05-23 12:26:38
Corn starch retrogradation is enhanced to gel properties of reduced cold stabilization has not changed
  • 匿名
2013-05-23 12:28:18
Corn starch retrogradation is enhanced to gel properties of reduced cold stabilization has not changed
 
 
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