《Table 2 Conditions and results in response surface design》
提示：宽带有限、当前游客访问压缩模式
本系列图表出处文件名：随高清版一同展现
《Improvement of Foaming and Emulsifying Properties of Gluten by Conjugation with Fructose through Maillard Reaction》
The influences of reaction temperature and reaction time on the emulsifying activity and foaming properties in gluten/fructose ratio（W/W）are shown in Table 2.
| 图表编号 | XD0021322300 严禁用于非法目的 |
|---|---|
| 绘制时间 | 2018.07.30 |
| 作者 | SONG Yongling、QIN Ruiqi、YANG Shaoming、LI Jianghe、WANG Ruolan |
| 绘制单位 | Provincal Key Laboratory for Transformation and Utilization of Cereal Resource, Henan University of Technology、Provincal Key Laboratory for Transformation and Utilization of Cereal Resource, Henan University of Technology、Provincal Key Laboratory for Tran |
| 更多格式 | 高清、无水印（增值服务） |
