大豆蛋白部分替代牛乳蛋白对酸奶理化性质及结构的影响 / Effect of partial replacement of milk protein by soy protein on the physicochemical properties and structure of yogurt
- Resource Type
- Academic Journal
- Source
- 食品与发酵工业 / Food and Fermentation Industries. 49(15):122-128
- Subject
大豆蛋白 酸奶 性质 结构 soy protein yogurt nature structure - Language
- Chinese
- ISSN
- 0253-990X