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
Effect of compound protein concentration on stability and whipping performance of butter based whipping cream
YUAN Peipei, WANG Wenqiong, ZHOU Jiyang, YU Qian, LI Jianju, GU Ruixia
食品与发酵工业
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2021, (12): 161
-165
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DOI: 10.13995/j.cnki.11-1802/ts.026282
