Studies on the Synergy and the Complex Thickening Ratio of Guar Gum with Modified Starch
瓜尔豆胶与改性淀粉的协效性及配比研究
The effects of alcohol, saccharose, starch or citric acid on viscosity of low concentration food gum solutions are studied.
研究结果表明，乙醇能使这四种食品胶溶液粘度均增高。
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