COAX
发表于 2025-3-21 17:10:16
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寡头政治
发表于 2025-3-21 21:58:50
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倔强一点
发表于 2025-3-22 00:55:01
M. K. Babu,Papia Ray,A. K. Sahoo have an appearance resembling dark or milk chocolate but a texture that is quite different. Then there are the pastel coatings that usually consist of milk powder, sugar, and a vegetable fat, with added flavors and colors.
Basilar-Artery
发表于 2025-3-22 08:35:50
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观察
发表于 2025-3-22 12:13:00
Emulsifiers in Chocolate Confectionery Coatings and Cocoae, with the highest content in egg yolk (8 to 10 percent). Butter contains 0.5 to 1.2 percent and soya bean oil, at present the main and cheapest source of vegetable lecithin, yields about 2.5 percent.
匍匐前进
发表于 2025-3-22 13:20:49
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匍匐前进
发表于 2025-3-22 20:40:07
Fruits, Preserved Fruits, Jam, Dried Fruitolate. Strawberries and raspberries are examples and these are often reinforced with artificial flavors. The citrus fruits—lemon, orange, lime, and grapefruit—in conjunction with their natural essential oils are exceptions, and these provide adequate flavor strength in most products.
Fillet,Filet
发表于 2025-3-22 22:17:33
Book 1989tion to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, pa
WITH
发表于 2025-3-23 05:06:02
Chocolate, Cocoa and Confectionery: Science and Technology
Ovulation
发表于 2025-3-23 08:53:25
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