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脂肪替代物对低脂再制奶酪品质的影响及其 品质提升策略研究进展.
- Source :
- Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 18, p250-260, 11p
- Publication Year :
- 2024
-
Abstract
- <i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
- Subjects :
- FAT substitutes
LOW-fat foods
CHEESE industry
DAIRY industry
CHEESE texture
FLAVOR
Subjects
Details
- Language :
- Chinese
- ISSN :
- 10026630
- Volume :
- 45
- Issue :
- 18
- Database :
- Complementary Index
- Journal :
- Shipin Kexue/ Food Science
- Publication Type :
- Academic Journal
- Accession number :
- 179487866
- Full Text :
- https://doi.org/10.7506/spkx1002-6630-20231122-171