"thermo" - 0 õppematerjali
thermo - irreversible gel is formed when Fraser et al. (1993) compared several hot- calcium ions are introduced into an alginate set binders, including salt and phosphate, solution. Gelation using alginate-binding dairy protein, tapioca starch, soy protein, system is time and concentration dependent.
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kuid küsimusele "Kuidas saadakse šokolaadimune?" teame me vastust:
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