摘要
以猕猴桃酒为特色原料,选择较佳的配比量,制成风味独特的、具有营养保健功能的猕猴桃酒冰淇淋。
Using KiWi wine as the characteristic material, select the better burden quantity, a unique flavour and a high nutritional value KiWi wine ice-cream which have health care function was developed.
出处
《食品科技》
CAS
北大核心
2003年第6期48-49,共2页
Food Science and Technology
关键词
冰淇淋
猕猴桃酒冰淇淋
工艺
ice-cream, KiWi wine ice-cream, processing technique
