酪蛋白酸钠-棕榈油乳液提升烘焙薯片质构特性
孙悦,张巧真,高铭爽,刘思源,王丽娟
Improvement of Textural Properties of Baked Chips by Sodium Caseinate-Palm Oil Emulsion
SUN Yue, ZHANG Qiaozhen, GAO Mingshuang, LIU Siyuan, WANG Lijuan
食品科学
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2025, (12): 42
-48
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DOI: 10.7506/spkx1002-6630-20241214-117