| 摘要 |
This method presents improvements in the properties of elasticity, consistency or gelling capacity and aqueousness of the texture, as well as in the stability of the product during the freezing process and its wetting capacity, as well as introducing a pH control of the product which directly affects its organoleptic properties, with a fabrication method which employs previously treated water, reducing maintenance costs of the machinery and increasing its durability, as well as improving the characteristics of the final product, which incorporates a total of nineteen components, including the basic products and the additives. |
