摘要
本文研究采用的工艺制备出全结晶固体麦芽糖醇和结晶麦芽糖醇,它们都具有熔点高,吸湿性小,对热对酸稳定性好等特点。
This article researches on two different technology of preparatived perfectly crystallize Solid Maltitol and crystallize maltitol. The characteristic of the product is higher [(melting point,Low moisture)0(-)(absorbing , heat resistant, acid resisting and g)0(ood stability.)0( )]
出处
《齐齐哈尔大学学报（自然科学版）》
2002年第3期17-19,共3页
Journal of Qiqihar University(Natural Science Edition)
