Study on the influence of ageing temperature and time on soft-serve ice cream quality;
老化时间和温度对软冰淇淋品质的影响
Study on the effect of lower HLB value emulsifiers on the quality of soft-serve ice cream;
低HLB值乳化剂对软冰淇淋品质的影响
Study on the cooperation influence of stabilizers on soft-serve ice cream quality;
4种稳定剂对软冰淇淋品质协同作用研究
Factors influencing the quality of the soft serve ice cream were studied.
通过正交试验对酸奶软冰淇淋粉中的各主要原料以及基础配方进行了筛选。