摘要本文阐述了可用于冰淇淋的食用稳定剂的基本性能及选用条件和使用中的技术问题。The artical expound the essential functions, the choosed and applyed factors and thd technical matters of the food stabilizers which can be add to in ice- cream.
7BAETS S D, VANDAMME E J. Extracellular Tremella polysaccharides : structure, properties and applications.Biotechnology Letters by Kluwer Academic Publishers,2001,23: 1361 - 1366.
