Corrigendum to “Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties” (J. Dairy Sci. 108:4638–4658)

IF 4.4 1区农林科学 Q1 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Journal of Dairy Science Pub Date : 2025-08-21 DOI:10.3168/jds.2025-108-9-10411

Anastasiia A. Ushkalova, Ru Zhao, Yu Gu, Cuina Wang, Tiehua Zhang

引用次数: 0

查看原文本刊更多论文

“用植物蛋白部分替代奶酪基底以生产加工奶酪：质地、流变学、微观结构和感官特性”的勘误表（J.乳制品科学108:4638-4658）

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Dairy Science 农林科学-奶制品与动物科学

CiteScore

7.90

自引率

17.10%

发文量

784

审稿时长

4.2 months

期刊介绍： The official journal of the American Dairy Science Association®, Journal of Dairy Science® (JDS) is the leading peer-reviewed general dairy research journal in the world. JDS readers represent education, industry, and government agencies in more than 70 countries with interests in biochemistry, breeding, economics, engineering, environment, food science, genetics, microbiology, nutrition, pathology, physiology, processing, public health, quality assurance, and sanitation.