Fabricating soy protein hydrolysate/xanthan gum as fat replacer in ice cream by combined enzymatic and heat-shearing treatment

出版年份 2018 全文链接

标题

作者

关键词

出版物

Volume 81, Issue -, Pages 39-47

出版商

Elsevier BV

发表日期

2018-02-03

DOI

10.1016/j.foodhyd.2018.01.031

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