单,双脂肪酸酯与吐温80复配亲水亲油平衡值对 搅打稀奶油品质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 1, doi. 10.7506/spkx1002-6630-20231117-134
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Works matching AU 耿骁璐
Results: 5
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新鲜稀奶油与无水奶油配比比例对搅打稀奶油品质及风味的影响规律.
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- Food & Fermentation Industries, 2025, v. 51, n. 8, p. 21, doi. 10.13995/j.cnki.11-1802/ts.039050
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- Article
3
卡拉胶、黄原胶、瓜尔胶复合稳定剂对稀奶油品质影响.
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- China Dairy Industry, 2025, v. 53, n. 5, p. 37, doi. 10.19827/j.issn1001-2230.2025.05.006
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- Article
4
不同原料制备的稀奶油风味及感官特性评价.
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- Journal of Food Safety & Quality, 2024, v. 15, n. 7, p. 141, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231117009
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- Article
5
不同原料制备的稀奶油风味及感官特性评价.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 7, p. 141, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231117009
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- Publication type:
- Article