合物和油凝对乳制品食品的技术功能性质的影响

Shan Zhang1, Chuanying Ren1,2, Caiyun Wang3

  • 1Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China.

Food chemistry: X
|February 21, 2024
PubMed
概括

合物和油脂凝显著改变乳制品食品的特性. 它们的联合使用为提高乳制品质量和技术功能特性提供了一个有希望的未来趋势.

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