摘要
本文研究了高膳食纤维冰淇淋的加工工艺、配方及最佳工艺条件,并分析了影响冰淇淋品质的主要因素。
In this paper,the processing technology,prescription and optimum technology condition of high dietary filber ice-cream were studied,and major factors affecting ice-cream quality were discussed.
出处
《江西食品工业》
2004年第1期30-31,共2页
Jiangxi Food Industry
