Зөвхөн бүртгэлтэй хэрэглэгчид л нийтлэл орчуулах боломжтой
Нэвтрэх / Бүртгүүлэх
We studied the rheological properties of a heat-reversible gel formed with water-soluble soybean polysaccharides (RG-SSPS) which had been extracted from purified polysaccharides of soybean cotyledon meal at pH 2 and 80°C for 90 min. It was found that the gelling point and melting point of this