果仁糖果用高质量分数糖浆的流变特性

果仁糖果用高质量分数糖浆的流变特性

张永丝，李汴生，阮征，庄沛锐，陈楚锐

Rheological Properties of the High Concentration Syrup Used for Nut-Candy

ZHANG Yong-si, LI Bian-sheng, RUAN Zheng, ZHUANG Pei-rui, CHEN Chu-rui

食品科学 . 2014, (3): 61 -65 . DOI: 10.7506/spkx1002-6630-201403013