Tara gum had the best effect on viscosity, and decreased overrun, rigidity, and resistant-melted of soft-serve ice cream.

  • 他拉胶对冰淇淋浆料黏度的影响随添加量的增加缓慢增大,对膨胀率、硬度和抗溶性均由降低作用,但对各指标的影响程度稍好于魔芋胶。

  • 互联网摘选 2026-07-14 00:53:21

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