2026-04-13 05:52 浏览次数 16
第一首都投资公司
The effects of the factors such as stabilizer blends, fermented milk and processing on the quality of FMIC and the vitality of Lactic acid bacteria are inquired.
本文重点研究发酵乳冰淇淋的配方及工艺条件,探讨了发酵乳的加量、不同复合添加剂及工艺过程对冰淇淋质量及乳酸菌活力的影响。