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Effect of Acylated Proteins on Textural Properties of Nonfat Low Calorie Set Yogurt and Lowfat Ice Cream

Food Science and Technology International, Tokyo Pub Date : 1997-08-25 DOI:10.3136/FSTI9596T9798.3.274
K. Farooq, Z. Haque
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酰基化蛋白对脱脂低热量酸奶和低脂冰淇淋质地特性的影响
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Food Science and Technology International, Tokyo
Food Science and Technology International, Tokyo
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