id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajst-20822	Zhu, Mengliu; Liu, Wendong; Liu, Yifan; Gu, Xiaojie; Wang, Jialu; Xing, Yanxia; Yu, Yang; Zhu, He	Optimization of the Technology of Marinated Beef Tendon Jelly with Curdlan Gel	2024	8	.pdf	application/pdf	3839	187	61	On the one hand, the addition of curdlan gel can improve the gel characteristics of marinated tendon jelly, make it more smooth and elastic, and increase the taste enjoyment of food. On the other hand, it helps the stability of marinated tendon jelly in the cold storage process, reduce the possibility of water separation and texture change, and reduce the production cost of enterprises.	cache/ajst-20822.pdf	txt/ajst-20822.txt