黄油-代可可脂基奶油生产工艺优化及其晶型形成分析
周绪霞,戚雅楠,丁玉庭
Optimization of Production Process and Crystallization Characteristics of Butter and Cocoa Butter Replacer-Based Whipping Cream
ZHOU Xuxia, QI Yanan, DING Yuting
食品科学
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2018, (12): 276
-282
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DOI: 10.7506/spkx1002-6630-201812042