The product showed low calorie, plentiful nutrient contents and favorable taste.
该产品具有低热量、营养丰富、风味独特等特点。
The product formulation, processing techniques, and other difficulties in making low-calorie ice cream were discussed.
详细讨论了冰淇淋低能量化过程中必须解决的技术难题，以及相应的配方与工艺。
The product formulation, processing techniques, and other difficulties in making low-calorie ice cream were discussed.
详细讨论了冰淇淋低能量化过程中必须解决的技术难题，以及相应的配方与工艺。
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