乳清蛋白-黄油乳液凝胶对低脂酸奶理化特性及品质的影响
李红娟, 刘婷婷, 邹璇, 赵树静, 李丹, 李媛, 李洪波, 于景华
Effect of whey protein emulsion gel on the physicochemical properties and quality of low-fat yoghurt
LI Hongjuan, LIU Tingting, ZOU Xuan, ZHAO Shujing, LI Dan, LI Yuan, LI Hongbo, YU Jinghua
食品与发酵工业
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2021, (7): 71
-77
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DOI: 10.13995/j.cnki.11-1802/ts.025857
