Functional properties of rice protein included water retentivity, emulsification and stability, foamability and stability, protein gelation and oil-absorbility.
结果
现,两种酶水解提取的米蛋白的乳化性、起泡性及起泡稳定性
间的差异较大;
泡性;泡能力Functional properties of rice protein included water retentivity, emulsification and stability, foamability and stability, protein gelation and oil-absorbility.
结果现,两种酶水解提取的米蛋白的乳化性、起泡性及起泡稳定性间的差异较大;
声明：以上例句、词性分类均由互联网资源自动生成，部分未经过人工审核，其表达
不代表本软件的观点；若现问题，欢迎向我们指正。
