Removal of protein from HMT flours,

Removal of protein from HMT flours, resulting in higher paste viscosity, indicated the important role of protein in affecting the properties of HMT products.

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การกำจัดของโปรตีนจากแป้ง HMT ส่งผลให้ความหนืดสูงขึ้นชี้ให้เห็นบทบาทสำคัญของโปรตีนในผลกระทบต่อคุณสมบัติของผลิตภัณฑ์ HMT.

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เอาโปรตีนจาก hmt ทำแป้ง เกิดความหนืดสูงวาง ระบุบทบาทสำคัญของโปรตีนมีผลต่อคุณสมบัติของผลิตภัณฑ์ hmt ทำ

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