添加酪蛋白水解肽改善酸乳的加工特性
王艺会,蔡淼,张敏,赵华,刘京,杨贞耐
Adding Casein Hydrolytic Peptides to Improve the Processing Characteristics of Yogurt
WANG Yihui, CAI Miao, ZHANG Min, ZHAO Hua, LIU Jing, YANG Zhennai
食品科学
.
2022, (12): 34
-35
.
DOI: 10.7506/spkx1002-6630-20210906-066