@article{DAI Keke:23, author = {[DAI Keke, CHEN Bifen, HUANG Lihua, CAI Yongjian, ZHAO Xiujie, DENG Xinlun, ZHAO Mouming, ZHAO Qiangzhong]}, title = {蛋白质用量对黄油基淡奶油搅打前乳液性质及搅打性能的影响}, publisher = {食品科学}, year = {2020}, journal = {食品科学}, volume = {41}, number = {14}, eid = {23}, pages = {23-29}, keywords = {黄油基淡奶油;蛋白质用量;脂肪部分聚结率;搅打起泡率;泡沫稳定性}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20190619-218 }