FOOD SCIENCE ›› 1999, Vol. 20 ›› Issue (3): 31-33.
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XIE Wei, He-Wei, Wang-Wei-Dong, Liu-Jing-Min, Liu-Jin-Ling-
Online:
Published:
Abstract: The article deals with the manufacture of frozen yoghurt with several special stabilizers in which the suger is replaced with iso-malto oligosaccharides partly.
Key words: iso-malto oligosaccharide, frozen yoghurt
XIE Wei, He-Wei, Wang-Wei-Dong, Liu-Jing-Min, Liu-Jin-Ling- . [J]. FOOD SCIENCE, 1999, 20(3): 31-33.
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