摘要
在冰淇淋制造中，控制冰晶的增大十分重要。本文介绍几种甜味剂、稳定剂与冰淇淋中冰的再结晶的相互关系，以及不同贮存温度时冰淇淋冰晶增大的影响。
In Ice cream manufacturing, control of ice crystal growth is important during storage , the effect of some sweetener and stabilizer on ice recrystallization in ice cream at three storage temperature introduced in this paper .
出处
《食品工业》
北大核心
1998年第1期13-15,共3页
The Food Industry
