Pham Van Thinh1, Ngoc Duc Vu2, Trinh Thi Nhu Hang Nguyen2

  • 1Faculty of Tourism and Culinary, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, Vietnam, huit.edu.vn.

概括

超声处理改善了水果冰淋的质地和营养保留. 这种创新方法增强了乳化,减少了龙果和香冰淋中的冰晶,为冷甜点生产提供了一种新的方法.