Optimization of the Combination of Pectin and Carboxymethyl Cellulose for Improving the Stability of Sour Soymilk
LI Xinxin, LIU Zhisheng, WU Juan, LI Baoguo
FOOD SCIENCE . 2015, (16): 51 -55 .  DOI: 10.7506/spkx1002-6630-201516009