摘要
本文研究了在传统冰淇淋的基础上加入魔芋粉混合而成的魔芋冰淇淋的技术工艺,该产品营养丰富,味道可口,具有保健功能,从而弥补了传统冰淇淋高热量的不足。
The processing of ice-cream with konjak was studied. The result show this product obtained good nutrition and nice flavor. it can remedies the deficiency of traditional ice-cream.
出处
《现代食品科技》
EI
CAS
2005年第1期99-100,共2页
Modern Food Science and Technology
