油脂组成和结晶特性对奶油品质和搅打性能的影响
苏奕,柴秀航,韩宛君,刘元法
Effects of Fat Composition and Crystallization Characteristics on the Quality and Whipping Performance of Cream
SU Yi, CHAI Xiuhang, HAN Wanjun, LIU Yuanfa
食品科学
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2024, (4): 50
-59
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DOI: 10.7506/spkx1002-6630-20230506-050