Hardness, expansion rate, etc. were measured to evaluate the influence of Karrageenan, Locust Bean and Xanthan on the quality of the soft ice cream.

 
  • 對軟冰淇淋漿料的粘度及軟冰淇淋的硬度、膨脹率、抗融性等指標進(jìn)行測試來(lái)觀(guān)察黃原膠、刺槐豆膠和卡拉膠對軟冰淇淋品質(zhì)的影響。
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