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流变在评价食品中脂肪含量减少中的应用 已有1人参与
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| Many foods are currently being reformulated to reduce their fat levels so that they appeal to the health-conscious consumer. While reduction of fat content is desirable, manufacturers need to be careful during reformulation that the products texture and taste are not affected because in foods such as mayonnaise those other properties are also related to the emulsified fat present. Consumer taste panels can help with the process of testing new low-fat products, but they are expensive and subjective, rather than strictly quantitative. |
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2016-07-04 15:19:49, 270.46 K
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