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

doi:10.13995/j.cnki.11-1802/ts.026282

YUAN Peipei, WANG Wenqiong, ZHOU Jiyang, YU Qian, LI Jianju, GU Ruixia

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 161-165.

PDF(1800 KB)

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 161-165. DOI: 10.13995/j.cnki.11-1802/ts.026282

Effect of compound protein concentration on stability and whipping performance of butter based whipping cream

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(12): 161-165 https://doi.org/10.13995/j.cnki.11-1802/ts.026282

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1800 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2020-12-03	2021-01-19	2021-06-25
Issue Date
2021-07-22

Please choose a citation manager

Content to export