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

doi:10.13995/j.cnki.11-1802/ts.025857

LI Hongjuan, LIU Tingting, ZOU Xuan, ZHAO Shujing, LI Dan, LI Yuan, LI Hongbo, YU Jinghua

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (7) : 71-77.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (7) : 71-77. DOI: 10.13995/j.cnki.11-1802/ts.025857

Effect of whey protein emulsion gel on the physicochemical properties and quality of low-fat yoghurt

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(7): 71-77 https://doi.org/10.13995/j.cnki.11-1802/ts.025857

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Received	Revised	Published
2020-10-13	2020-12-10	2021-04-15
Issue Date
2021-05-20

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