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1、
The results indicated that carboxymethyl starch could remarkably change the quality and properties fice - creams and flour.
结果表明:马铃薯羧甲基淀粉能显著改善冰淇淋及面粉的品质特性.
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The results indicated that carboxymethyl starch could remarkably change the quality and properties fice - creams and flour.
结果表明:马铃薯羧甲基淀粉能显著改善冰淇淋及面粉的品质特性.
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