Difference between revisions of "Team:Bordeaux/Description"
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− | .tg .tg- | + | .tg .tg-p0g9{font-weight:bold;text-decoration:underline;font-size:11px;font-family:Arial, Helvetica, sans-serif !important;;text-align:center} |
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<table class="tg"> | <table class="tg"> | ||
<tr> | <tr> | ||
− | <th class="tg- | + | <th class="tg-p0g9" colspan="3">Usage as an essential ingredient:</th> |
</tr> | </tr> | ||
<tr> | <tr> | ||
− | <td class="tg- | + | <td class="tg-rqa8">Jellies</td> |
− | <td class="tg- | + | <td class="tg-vuwi">Gelling agent<br> stable against heating<br> and freezing-thawing</td> |
− | <td class="tg- | + | <td class="tg-vuwi">1-5%</td> |
</tr> | </tr> | ||
<tr> | <tr> | ||
− | <td class="tg- | + | <td class="tg-rqa8">Fabricated food<br> Noodle-shaped tofu<br> Processed tofu<br> Thin-layered gel food<br> Konjac-like gel food<br> Heat-resistant cheese food<br></td> |
− | <td class="tg- | + | <td class="tg-vuwi">Gelling agent<br> stable against heating<br> and freezing-thawing</td> |
− | <td class="tg- | + | <td class="tg-vuwi">1-10%</td> |
</tr> | </tr> | ||
<tr> | <tr> | ||
− | <td class="tg- | + | <td class="tg-rqa8">Edible films</td> |
− | <td class="tg- | + | <td class="tg-vuwi">Film formation</td> |
− | <td class="tg- | + | <td class="tg-vuwi">30-100%</td> |
</tr> | </tr> | ||
<tr> | <tr> | ||
− | <td class="tg- | + | <td class="tg-rqa8">Dietetic foods</td> |
− | <td class="tg- | + | <td class="tg-vuwi">Low-energy ingredient </td> |
− | <td class="tg- | + | <td class="tg-vuwi"></td> |
</tr> | </tr> | ||
</table> | </table> |
Revision as of 08:33, 17 September 2015