酸乳凝胶稳定性改善研究进展. (Chinese)
- Resource Type
- Article
- Authors
- 岳 娟; 姚晓琳; 缑青霞; 韦湘滢; 岳健雄; 李 丹; 杨 丹
- Source
- Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 13, p253-260, 8p
- Subject
- MILK proteins
YOGURT
NUTRITIONAL value
SYNERESIS
GELATION
COAGULATION
- Language
- Chinese
- ISSN
- 10026630
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