acidified milk drink

 
       
  • 酸乳饮料

acidified milk drink的用法和样例:

例句

  1. The effect of xanthan gums from different sources(from xanthan gum producers in China,JV and French) to the stability of CMC stabilized acidified milk drink was studied.
    研究了不同来源黄原胶对羧甲基纤维素钠(CMC)稳定的酸性乳饮料稳定性的影响,结果表明,其结果依赖于黄原胶的来源。
  2. Pecin can be used as a stabiliser in the acidified milk drinks.
    果胶可用于酸性乳饮料中作为稳定剂。
  3. This paper reviewed the mechanism of carrageenan and pectin with casein in milk drinks,it also expatiate the major factors which influence the stability of acidified milk drinks.
    综述了不同类型的卡拉胶和果胶在乳饮料中与酪蛋白的作用机理,并介绍了影响酸乳饮料稳定性的主要因素。
  4. It is found that as a stabilizer in acidified milk drinks (AMD), CMC with higher molecular weight, DS or concentration is of much more benefit to the st...
    当加入的CMC浓度过低时,酪蛋白颗粒易发生架桥絮凝而使体系失稳,较高浓度的CMC才可使体系趋于稳定。
  5. Keywords fruit particles;acidified milk drink;UHT;aseptic dosing;
    果粒;酸性乳饮料;超高温;无菌添加;

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