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yuanying3318(½ð±Ò+40): 2011-03-31 09:44:05
a comparison derived from experimentally of physical and chemical indicators of two parcels Yub: chemical composition is difference mainly in the protein content and total sugar content, the traditional process of protein content higher than RW Yuba Yuba process, while the total sugar content lower than the RW process Yuba; physical properties of targets, the traditional RW technology process was significantly higher than the tensile strength of Yuba, which elongation process was significantlier than the traditional; It is compared to traditional RW technology Yuba lighter color and transparent
3Â¥2011-03-25 11:10:57
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yuanying3318(½ð±Ò+10, ·­ÒëEPI+1): 2011-03-31 09:43:55
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This paper focus on the conclusion by comparing with physical and chemical indicators of two beancurd sheet used in enfoding: The difference in chemical composition is mainly in the protein content and total sugar content. The traditional process of beancurd sheet contains a higher protein content than technology of RW, while the total sugar content the opposite;
2Â¥2011-03-25 10:58:18
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yuanying3318(½ð±Ò+10): 2011-03-31 09:44:01
ÎïÀíÌØÐÔÖ¸±êÉÏ£¬´«Í³¹¤ÒÕ¸¯Æ¤µÄ¿¹À­Ç¿¶ÈÃ÷ÏÔ¸ßÓÚRW¹¤ÒÕ¸¯Æ¤£¬¶øRW¹¤ÒÕ¸¯Æ¤µÄÑÓÉìÂÊÔòÃ÷ÏÔ¸ßÓÚ´«Í³¹¤ÒÕ¸¯Æ¤£»ÑÕÉ«ÉÏ£¬Ïà±È½ÏÓÚ´«Í³¹¤ÒÕ¸¯Æ¤£¬RW¹¤ÒÕ¸¯Æ¤É«Ôó¸üdz¶øÇÒ͸Ã÷¡£

The physical properties shows that the traditional process was significantly higher than RW technology in tensile strength, on the contrary, about the percentage of elongation of RW process was much higher than the traditional process; By color, compared to the traditional beancurd sheet, the colour of RW process beancurd sheet exhibites lighter and transparent .
4Â¥2011-03-25 11:11:30
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