gel strength

常見(jiàn)例句

With increasing coagulation temperature, coagulation time could be decreased and tofu-gel strength increased remarkably.
提高凝固溫度，可以縮短凝固時(shí)間，并可顯著增加豆腐凝膠的強(qiáng)度。
As salt-coagulant concentration in soymilk increased, tofu-gel strength increased, whereas water-holding capacity decreased.
增加鹽類凝固劑濃度，可以強(qiáng)化豆腐凝膠強(qiáng)度，但對(duì)保水性有弱化作用。
The effects of heating conditions of raw soyamilk, GDL concentration in soyamilk and coagulating conditions on tofu-gel strength and water-holding capacity were investigated.
研究了豆?jié){加熱條件、凝固條件和GDL濃度對(duì)豆腐凝膠強(qiáng)度和保水性的影響。