Cụ thể, Theo Help Desk Tokyo( 2016)

Cụ thể, Theo Help Desk Tokyo( 2016)

Kết quả (Anh) 1:

Specifically, According to Help Desk Tokyo (2016)

Kết quả (Anh) 2:

A commonly observed phenomenon in starch based systems upon cold storage is the release of water (syneresis) from the gels which is mainly due to the association of amylose and amylopectin molecules. Syneresis which is the spontaneous separation of water could be an important aspect to be considered in the formulation of refrigerated products like custard. Figure 1 demonstrates the syneresis of custard samples containing native and chemically modified pearl millet starches. Interestingly, no water separation was observed in custard sample containing hydroxypropylated starch (HPC) even after seven days of cold storage at 4 °C.

Kết quả (Anh) 3:

Specifically, Theo Help Tokyo(2016)