1) ice cream custard
冰淇淋蛋糕
2) ice cream cake powder
冰淇淋蛋糕粉
1.
Effect of composite emulsifier by mixing monoglyceride and sucroseester on the quality of ice cream cake powder was studied.
结果表明,搅打料温控制在12℃时,复配的单甘酯和蔗糖酯在冰淇淋蛋糕粉中的最佳添加量为1。
3) custard ice
蛋奶冰淇淋
6) Ice-cream cone(/cornet)
蛋筒冰淇淋
补充资料：冰淇淋
见乳和乳制品。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条