But CTCBE was very easy to be oxidized.
但乌桕类可可脂极易氧化酸败。
It was further indicated that the apparent volume of CTCBE was decided by the crystallization temperature.
进一步表明CTCBE在自然缓冷固化的表观体积根本上由其结晶温度决定。
The influences of lecithin on the tempering process and anti-blooming property of CTCBE chocolate and CB chocolate were studied.
探索磷脂对CTCBE及CB两种巧克力调温工艺及抗霜性的影响。
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