摘要
研究了以异麦芽低聚糖代替部分蔗糖，选择适当的稳定剂，将酸奶经凝冻制成冷冻酸奶的工艺条件。
The article deals with the manufacture of frozen yoghurt with several special stabilizers in which the suger is replaced with iso-malto oligosaccharides partly.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1999年第3期31-33,共3页
Food Science
