摘要
以高果糖浆替代蔗糖生产低糖果汁水饮料,对工艺、配方进行了研究,并探讨了功能性甜味剂在低糖果汁饮料中的应用。
Using high fructose syrup in production low sugar drink exchange using su gar.The formula and technological were determined.Application of functionality sweeteners in low sugar j uice drinks were studied.
出处
《食品科技》
CAS
北大核心
2003年第3期47-48,共2页
Food Science and Technology
