摘要
本文主要研究了一种低凝胶温度、适于在冷冻饮品中应用的果冻的配方及其生产工艺。
Ths article mainly studied the formulation and process of a jelly,which has low gelling temperature and was espeially designed for frozen desserts such as ice czeam.
出处
《食品工业》
北大核心
1999年第1期13-15,共3页
The Food Industry
