摘要
要生产出高质量的果胶软糖,必须从原料、时间、可溶性固形物、pH值、温度和缓冲剂几个方面加以严格控制。
In order to produce high quality pectin gelly drops, we must strictly control the effects of materials, time, soluble solids, pH value, temperature and buffering agent.
出处
《食品与机械》
CSCD
1996年第5期31-32,共2页
Food and Machinery