The fatsubstitute could meliorate the sensory properties of low fat ice cream.
脂肪替代品能明显改善低脂冰淇淋的感官品质。
2
This article introduces the necessary, mechanism, variety, application and current problems of fatsubstitute.
本文介绍脂肪替代物的必要性、替代机理、替代物分类、应用、及存在问题等。
3
The acid process and hydrolysis of a-amylase were used to prepare the fatsubstitute, and the prepared products were applied in cakes for studying the effect of fatsubstitute.