The aim of the experiments is to develop a kind of compound quality improver which can effectively retard the aging of sticky rice products with modified starch, emulsifier and food gum.

 
  • 该试验旨在以变性淀粉、乳化剂、食用胶为原料,研制一种能有效延缓糯米糕团老化回生的品质改良剂。
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