从中国保定槐茂甜面酱中分离到一株酵母。
The gelatinization of wheat flour paste using traditional heating and microwave was compared.对传统加热糊化和微波糊化小麦面浆的过程进行了比较。
The rheological properties of glutinous rice flour paste with hydroxypropylation as well as the effect of temperature on them have been studied.研究了糯米粉和羟丙基糯米粉糊的流变特性,以及温度影响流变特性的规律。