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| Modified polydextrose: properties and applications | | 水溶性膳食纤维改性聚葡萄糖的性质与用途 | | 评价 添加词条 短句来源 |
| | | | The Fat-Replacement of Polydextrose in the Ice Cream | | 聚葡萄糖在冰淇淋中的代脂作用 | | 评价 添加词条 短句来源 |
| | | | STUDY THE EFFECT OF POLYDEXTROSE ON QUALITIES OF BREAD | | 聚葡萄糖对面包品质的影响 | | 评价 添加词条 短句来源 |
| | | | Research and Development for Manufacturing Technique of Polydextrose | | 新型食品配料-聚葡萄糖制备工艺的研究 | | 评价 添加词条 短句来源 |
| | | | Research on Synthesization of Polydextrose—A New Kind of Water-soluble Dietary Fibre | | 新型水溶性膳食纤维——聚葡萄糖的合成研究 | | 评价 添加词条 短句来源 |
| | | | Polydextrose a new soluble dietary fiber can't be determined by AOAC method 985.29 the official method for testing TDF. This significantly affected application of polydextrose. | | 新型水溶性膳食纤维聚葡萄糖不能被测定总膳食纤维(TDF)的AOAC方法985.29定量测定,从而影响了其推广应用。 | | 评价 添加词条 短句来源 |
| | | | In this text structure and properties of polydextrose were briefly illustrated. Development of determination method of polydextrose was also discussed along with detailed FCC method and the latest accepted AOAC method 2000.11. | | 本文简要介绍了聚葡萄糖的结构特点,详细讨论了聚葡萄糖含量检测方法的沿革,并详细介绍了FCC方法和最新的能够把聚葡萄糖作为纤维测定的AOAC方法2000.11。 | | 评价 添加词条 短句来源 |
| | | | The study mainly discusses the use of polydextrose as fat-replacement in ice cream that polydextrose as a kind of water-soluble dietary fibre and excellent bulking agent,can partly substitude for sucrose and fat in low fat and sugar food. | | 主要探讨了聚葡萄糖在冰淇淋生产中的代脂应用 ,得出聚葡萄糖作为一种水溶性膳食纤维及优质填充剂 ,可取代部分蔗糖和脂肪 ,用于低热量、低糖和低脂食品中。 | | 评价 添加词条 短句来源 |
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