复配蛋白质添加量对黄油基搅打稀奶油稳定性及搅打性能的影响
袁佩佩, 王文琼, 周吉阳, 于倩, 李健驹, 顾瑞霞
食品与发酵工业 ›› 2021, Vol. 47 ›› Issue (12) : 161-165.
复配蛋白质添加量对黄油基搅打稀奶油稳定性及搅打性能的影响
Effect of compound protein concentration on stability and whipping performance of butter based whipping cream
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