摘要
对低聚木糖蛋糕的配方和工艺进行了初步试验与研究,确定了低聚木糖的最适添加量,并提出了质量指标。
The formula and technique of xylo-oligosaccharide cake were attained by preliminary test and study. The optimal quantity of xylo-oligosaccharide added was obtained and the quality index was proposed.
出处
《食品工业》
北大核心
2003年第6期25-26,共2页
The Food Industry
