摘要
本文介绍了用特制糯米粉,代替冰淇淋等冷饮中的奶油、奶粉和稳定剂,研制出口感、内在质量均优于市售的冷饮产品的方法。
Specially processed glutinous rice flour is used as a substitute for butter, milk powder and stabilizer in ice cream. The ice-cream food thus developed is better than those on market in palatability and inherent quality.
出处
《粮食与饲料工业》
CAS
北大核心
1993年第4期13-15,共3页
Cereal & Feed Industry
关键词
糯米粉
冷饮
效果
specially processed glutinous rice flour ice-cream food
effect
