The fat substitute could meliorate the sensory properties of low fat ice cream.
脂肪替代品能明显改善低脂冰淇淋的感官品质。
The sensory properties of low fat ice cream with 4% fat was as good as that of the middle fat ice cream.
脂肪含量为4%的低脂冰淇淋的感官指标与中脂冰淇淋相当。
In this paper, the proteolysis and sensory properties of mixed milk cheese during ripening period were studied.
对混合型大豆干酪成熟过程中蛋白质的降解及感官特性变化进行了研究。
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