乳清蛋白变性程度对无稳定剂搅打稀奶油的应用品质影响研究
马莹莹, 陈羚, 徐菲菲, 刘飞, 陈茂深, 钟芳
Effect of denaturation degree of whey protein on application quality properties of whipped cream without stabilizers
MA Yingying, CHEN Ling, XU Feifei, LIU Fei, CHEN Maoshen, ZHONG Fang
食品与发酵工业
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2026, (19): 189
-197
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DOI: 10.13995/j.cnki.11-1802/ts.045458
