酪蛋白和工艺对再制稀奶油稳定性的影响

李扬, 李妍, 王筠钠, 张列兵

Effect of Caseins and Processing Conditions on Stability of Recombined Dairy Cream

LI Yang, LI Yan, WANG Yunna, ZHANG Liebing

食品科学 . 2020, (15): 1 -7 . DOI: 10.7506/spkx1002-6630-20190805-055