绿豆芽苗菜粉末作为再制奶酪中乳化盐的替代品及其对品质参数的影响
郭书伯, 张善强, 孙亚婷
Mung bean microgreens flour as a substitute for emulsified salt in reconstituted cheese and its effect on quality parameters
GUO Shubo, ZHANG Shanqiang, SUN Yating
食品与发酵工业
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2025, (23): 244
-251
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DOI: 10.13995/j.cnki.11-1802/ts.042409
