The gel property of synergistic action between xanthan gum and κ carrageenan and its application in producing cooked ham was studied.

  • 对黄原胶与κ-卡拉胶复配的凝胶特性及在蒸煮火腿中的应用进行了研究。

  • 互联网摘选 2026-07-02 20:25:51

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