研究了分子蒸馏单甘酯的碘值、总单酯含量、总双酯含量等反映的内部分子结构对低脂冰淇淋质构的影响。

The effect of the interior-molecular structure, reflected by the iodine value, the total content of mono-glyceride and di-glyceride, at different level on the quality of low-fat ice cream was studied.

youdao

研究了分子蒸馏单甘酯的碘值、总单酯含量、总双酯含量等反映的内部分子结构对低脂冰淇淋质构的影响。

The effect of the interior-molecular structure, reflected by the iodine value, the total content of mono-glyceride and di-glyceride, at different level on the quality of low-fat ice cream was studied.

youdao