The present paper deals with experiment of the processing of low sugar balsam pear sweets.The experiment confirmed the best recipe of the balsam pear sweets in orthogonal experimental method.

 
  • 為適應人們對低糖蜜餞食品的需要,對低糖苦瓜蜜餞的加工進(jìn)行了研究,并通過(guò)正交試驗確定了苦瓜蜜制液的最佳配方。
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