the low-sugar jam research circumstances about the material substitute of saccharose assorted using of jells were introduced and the essential technology such as the capability of jells condense the change of color preservation was summarized
介绍了目前我国低糖果酱用凝胶替代糖的研究情况,总结了凝胶凝聚性能、保色变化等关键技术
以上为机器翻译结果,长、整句建议使用 人工翻译 。
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