The effects of purple sweetpotato milk beverage which affected by stabilizers and the ratio of sugar to acid were researched.
英
美
探讨了稳定剂和糖酸比对紫甘薯乳饮料的影响,采用正交试验法对紫甘薯乳饮料的最佳工艺条件进行了研究。
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