Qi Wang1, Guido Sala1, Elke Scholten1

  • 1Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708, WG Wageningen, the Netherlands.

概括

降低冷甜点中的糖分需要了解防剂. 它们的度和分子量影响冰的形成,质地和融化,对于优化低糖配方至关重要.

相关概念视频

Sugars as Energy Storage Molecules01:10

Sugars as Energy Storage Molecules

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What are Carbohydrates?

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Introduction to Carbohydrates01:34

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Glucose Transporters01:27

Glucose Transporters

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