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

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (9) : 99-105.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (9) : 99-105. DOI: 10.13995/j.cnki.11-1802/ts.035504

Preparation of fat substitute based on lemon pectin gel and its effect on rheological properties of butter

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(9): 99-105 https://doi.org/10.13995/j.cnki.11-1802/ts.035504

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