利用含有不溶性纤维的可食乳浊液制备 的低油食品具有消费者可接受的、与全脂食品相应的粘度和质地以及感官特性。

The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.

youdao

利用含有不溶性纤维的可食乳浊液制备 的低油食品具有消费者可接受的、与全脂食品相应的粘度和质地以及感官特性。

The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.

youdao