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关注：1
2013-05-23 12:21
求翻译：玉米淀粉的凝沉性得到增强，凝胶特性降低，冷稳定基本没有发生变化是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
玉米淀粉的凝沉性得到增强，凝胶特性降低，冷稳定基本没有发生变化
问题补充： |
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2013-05-23 12:21:38
Corn starch, Shen-enhanced coagulation, the gel properties of reduced cold stability did not change the basic
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2013-05-23 12:23:18
正在翻译，请等待...
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2013-05-23 12:24:58
The corn starch congeals sinks the nature to obtain the enhancement, the gelatin characteristic reduces, cold stable basic has not changed
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2013-05-23 12:26:38
Corn starch retrogradation is enhanced to gel properties of reduced cold stabilization has not changed
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2013-05-23 12:28:18
Corn starch retrogradation is enhanced to gel properties of reduced cold stabilization has not changed
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