Effect of emulsified soy protein isolate on the texture of ice cream and its optimization process

WANG Cai-li,ZHANG Xiao-wei,ZHANG Zhao

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (8) : 219.

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Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (8) : 219.

Effect of emulsified soy protein isolate on the texture of ice cream and its optimization process

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(8): 219

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