摘要
本文简要介绍国外巧克力制造中采用糖醇替代砂糖研制无糖巧克力的试验情况,以及对糖醇巧克力进行的感官分析评价等。
using some polyols substituted sugar in sugarfree chocolate processing was briefly introduced. The sensory analysis of sugarfree chocolate was also mentioned.
出处
《食品工业》
北大核心
2002年第6期12-14,共3页
The Food Industry
