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
代克克,陈碧芬,黄丽华,蔡勇建,赵秀杰,邓欣伦,赵谋明,赵强忠
Effects of Protein Concentration on Emulsion Properties before Whipping and Whipping Properties of Butter-Based Whipping Cream
DAI Keke, CHEN Bifen, HUANG Lihua, CAI Yongjian, ZHAO Xiujie, DENG Xinlun, ZHAO Mouming, ZHAO Qiangzhong
食品科学
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2020, (14): 23
-29
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DOI: 10.7506/spkx1002-6630-20190619-218