本文介绍了复配型乳化剂moh的研制，以及MOH的应用对于降低成本，提高产品质量所起到的作用。
In this paper, the preparation of mixed type emulsifier MOH and the role if plays in reducing the costs and improving the quality are introduced.
以无花果、玫瑰茄花萼为原料，用复配型凝胶剂生产无花果玫瑰茄风味果糕。
Taking FIG and Roselle calyx as materials, the FIG and Roselle calyx cake was produced with the complex gel.
研究了海藻酸丙二醇酯(PGA)、果胶和变性淀粉作为复配稳定剂在搅拌型酸奶中的应用。
The application of different levels of propylene glycol alginate (PGA), pectin and denatured starch as the stabilizer blends in stirred yoghurt was studied in this paper.
应用推荐