复配乳化剂HLB值对稀奶油脂肪聚结及结晶的影响
王吉栋,郑远荣,刘振民,王清刚,徐杏敏
Effect of Mixtures of Emulsifiers with Different HLB Value on Fat Coalescence and Crystallization of Whipped Cream
WANG Jidong, ZHENG Yuanrong, LIU Zhenmin, WANG Qinggang, XU Xingmin
食品科学
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2022, (12): 107
-113
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DOI: 10.7506/spkx1002-6630-20210906-057