摘要
本文介绍了低糖果酱在原料、蔗糖替代品、增稠剂复配方面的研究情况,对低糖果酱生产中的凝胶性能、浓缩。
The low-sugar jam research circumstances about the material, substitute of saccharose, assorted using of jells were introduced and the essential technology such as the capability of jells, condense, the change of color, preservation was summarized.
出处
《食品研究与开发》
CAS
北大核心
2005年第4期38-43,47,共7页
Food Research and Development
