摘要
研究了新型保健雪莲果膳食纤维饮料的稳定性。对影响雪莲果饮料品质的几个主要因素进行了较为深入的探讨,提出了生产膳食纤维饮料的最佳工艺条件。
The stability of a new yacon health beverage rich in dietary fibers was studied. Several major factors influencing its quality were investigated, and the optimal technological conditions for making dietary fiber beverages put forward.
出处
《饮料工业》
2011年第6期17-19,共3页
Beverage Industry
