Wet Gluten % (14% MB)- 10 g flour and 5 ml 2% salt solution are used to produce a wet gluten doughball. The wet gluten is isolated by washing this dough with a sodium chloride solution. The residual water adherent to the gluten is removed by centrifugation and the remainder weighed.
جلوتين الدقيق flour gluten
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- اشترك في: الخميس مايو 03, 2018 2:46 pm
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جلوتين الدقيق flour gluten
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مدونة اعمل صالحا DOSALEH
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قناة زدنى علما zdny3lma
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