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Method for food preparation from fermented milk, involves obtaining foam with viscosity between fifty to two hundred millipascal second and ten percent fat content
Method for food preparation from fermented milk, involves obtaining foam with viscosity between fifty to two hundred millipascal second and ten percent fat content
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机译:用发酵乳制备食物的方法,涉及获得粘度在五十到两百毫帕斯卡秒和百分之十的脂肪之间的泡沫。
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摘要
The method involves obtaining foam with viscosity between fifty to two hundred millipascal second and ten percent fat.
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