蛋白质用量和比例对淡奶油理化性质的影响
赵谋明, 龙肇, 赵强忠, 徐巨才

Effects of protein content and composition on the physicochemical properties of whipping cream
ZHAO Mou-ming, LONG Zhao, ZHAO Qiang-zhong, XU Ju-cai
图5 酪朊酸钠用量对淡奶油表观黏度的影响
Fig.5 The apparent viscosity in whipping cream under various content of sodium caseinate