At the sequent step, the overrun, the fat globules partial coalescence rate and textural properties of whipped cream were rapidly increased, and the structure of bubble was more stable.

 
  • 第二阶段,搅打起泡率、脂肪部分聚结率、质构特性值均迅速增加,气泡稳定性较好;体系中的气泡较小;
今日热词
目录 附录 查词历史