酪蛋白种类和二次均质工艺对再制稀奶油搅打特性的影响
李扬,李妍,王筠钠,袁栋栋,张列兵
Effects of Casein Types and Secondary Homogenization on Whipping Properties of Recombined Cream
LI Yang, LI Yan, WANG Yunna, YUAN Dongdong, ZHANG Liebing
食品科学
.
2021, (7): 106
-112
.
DOI: 10.7506/spkx1002-6630-20200302-027