乳化剂HLB值对含大豆蛋白搅打稀奶油的搅打性能及质构特性的影响
余权,赵强忠,赵谋明,王琳
Effects of HLB Value of Emulsifier on Whipping Properties and Textural Characteristics of Whipped Cream Containing Soybean Protein
Yu Quan, Zhao Qiang-zhong, Zhao Mou-ming, Wang Lin
食品与发酵工业
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2010, (10): 11
-14
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DOI: 10.13995/j.cnki.11-1802/ts.2010.10.010
