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工艺参数 (2) 2
粒度 (2) 2
玉米糊 (1) 1
甜玉米 (1) 1
茶饮料 (1) 1
调和玉米汁 (1) 1
雪莲果 (1) 1
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粮食科技与经济, ISSN 1007-1458, 2009, Volume 34, Issue 5, pp. 47 - 48
Journal Article
食品研究与开发, ISSN 1005-6521, 2010, Volume 31, Issue 7, pp. 87 - 90
TS2;... 
Journal Article
食品研究与开发, ISSN 1005-6521, 2009, Volume 30, Issue 4, pp. 90 - 92
TS2; 研究以雪莲果为主要原料制备雪莲果茶饮料的生产工艺.通过试验确定最佳工艺参数为:茶汁:雪莲果汁为1:4,蔗糖添加量为3%,柠檬酸为0.2%,灭菌条件为80℃,20 min.为茶饮料市场增加了一个新产品. 
Journal Article
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