【摘要】 本文从调整饮料的粘度和“珍珠”的大小、密度入手,比较成功地解决了“珍珠”饮料悬浮不稳定的问题,具有一定的参考价值。更多还原

【Abstract】 Adjusting the beverage glutinosity, density and the grains size was taken as the point of departure. The stabilization problem of beverage with grains was solved.更多还原