By detecting the overrun and melting resistance, the optimum amount of stabilizer was 0.35%.

通过测定冰淇淋的膨胀率和抗融性，得出冰淇淋中复配胶的最佳添加量质量分数为0.35%。

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By detecting the overrun and melting resistance, the optimum amount of stabilizer was 0.35%.

通过测定冰淇淋的膨胀率和抗融性，得出冰淇淋中复配胶的最佳添加量质量分数为0.35%。

youdao