When you take tamarind gum, 2 for example, in tomato sauce product to test the viscosity of the mixture and sesame sauce in using Tamarind gum 0.5% in sauces and products, the heat at 90 o C for 3 minutes leave it was found that the sauce with 3 Glyloid s viscous viscosity, transparency, and the constant of the sesame seeds that can be floated in the sauce with tomato sauce is better than Tamarind gum (Sample)
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