以柠檬果胶凝胶为基质的脂肪替代物的制备及其对黄油流变性的影响
何雨婕, 张巧, 李贤, 雷激
Preparation of fat substitute based on lemon pectin gel and its effect on rheological properties of butter
HE Yujie, ZHANG Qiao, LI Xian, LEI Ji
食品与发酵工业
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2024, (9): 99
-105
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DOI: 10.13995/j.cnki.11-1802/ts.035504
