摘要
本文简要叙述菊糖、低聚果糖的性状及其保健功能,同时介绍菊糖、低聚果糖在功能性糖果中的应用等。
The properties and nutritional benefits of inulin and oligofructose was briefly introduced, the processing of functional confections by using inulin and oligofructose was also described
出处
《食品工业》
北大核心
2003年第6期12-13,共2页
The Food Industry
