The compound stabilizers for the tremella ice cream were studied.
对应用于银耳冰淇淋中的复合稳定剂种类、用量和配比进行了研究。
In this paper the components of tremella ice cream and the dosage of sweetener and stabilizer in the tremella ice cream were studied.
对银耳冰淇淋的组成进行了研究探索, 同时探讨了甜味剂与稳定剂的用量对银耳冰淇淋性能的影响。