It can eliminate adhesionstress of noodle organization, reduce rate of broken and wetted flour, enhance rate of quality goods; furthermore, it can restrain the acid of noodle.
它可改良面条组织的粘结力，减少断头率和湿面回头率，提高正品率，还对挂面的酸度有抑制作用。
2
Reducing the thermal stress between film and substrate during the descent temperature process and improving chemical bonds combination is a key problem to enhance thee adhesion.
Objective To investigate the changes of vascular structure and expression of adhesion molecules in endothelial cell at different time points under low shear stress.