摘要
探讨了牛蒡粒添加量、复合甜味剂添加量及复合稳定剂添加量对冰淇淋性能的影响,设计了新配方,开发了新产品。
In this article, we will research the additive amount of burdock granule、complex sweetener and compound stabilizer and their influences to the ice-cream and develop the new formula and new product.
出处
《中国乳品工业》
CAS
北大核心
2011年第8期54-56,共3页
China Dairy Industry
