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PROCESS FOR IMPROVING THE ORGANOLEPTIC PROPERTIES OF SORBITOL-FREE SUCKLING GUM
PROCESS FOR IMPROVING THE ORGANOLEPTIC PROPERTIES OF SORBITOL-FREE SUCKLING GUM
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机译:改善无山梨醇乳胶的有机脂性能的方法
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摘要
The present invention relates to a method for improving the organoleptic properties of sugar-free chewing gums based on sorbitol, such as hardness of attack, perception of sweetness and aromatic intensity.
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