话梅果糕的最佳配方为话梅浆19%,葡萄糖11.9%,蔗糖11.9%,魔芋胶0.57%,卡拉胶0.38%,柠檬酸0.71%,氯化钠0.47%,氯化钾0.095%;

话梅果糕的最佳配方为话梅浆19%,葡萄糖11.9%,蔗糖11.9%,魔芋胶0.57%,卡拉胶0.38%,柠檬酸0.71%,氯化钠0.47%,氯化钾0.095%;的英文翻译

基本释义

• the best ingredients of the preserved sweetened plum pudding: was that plum syrup 19%25, glucose 11.9%25, cane sugar11.9%25, konjak flour 0.57%25, carrageenan 0.38%25, citric acid 0.71%25, sodium chloride 0.47%25 and potassium chloride 0.095%25;