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6 酪朊酸钠和大豆分离蛋白比例对淡奶油表观黏度的影响
Fig.6 The apparent viscosity in whipping cream under various proportion of sodium caseinate and soy protein isolate