Jujube mucilage as a potential stabilizer in stirred yogurt: Improvements in the physiochemical, rheological, and sensorial properties
出版年份 2019 全文链接
标题
Jujube mucilage as a potential stabilizer in stirred yogurt: Improvements in the physiochemical, rheological, and sensorial properties
作者
关键词
-
出版物
Food Science & Nutrition
Volume 7, Issue 11, Pages 3709-3721
出版商
Wiley
发表日期
2019-10-10
DOI
10.1002/fsn3.1230
参考文献
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