摘要
本文从调整饮料的粘度和“珍珠”的大小、密度入手,比较成功地解决了“珍珠”饮料悬浮不稳定的问题,具有一定的参考价值。
Adjusting the beverage glutinosity, density and the grains size was taken as the point of departure. The stabilization problem of beverage with grains was solved.
出处
《食品工业科技》
CAS
CSCD
北大核心
1993年第2期27-28,共2页
Science and Technology of Food Industry
