不同浓度的酒精-碱性改性鸡蛋花淀粉作为稳定剂对低脂酸奶质量的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-05-30 DOI:10.1080/10942912.2024.2360973

Addisu Adore Keyore, Debebe Worku Dadi, Neela Satheesh, Henock Woldemichael Woldemariam

引用次数: 0

摘要

本研究旨在评估酒精-碱性改性安赛蜜淀粉对低脂酸奶质量的影响。这项研究采用了因子设计，稳定剂的百分比与酸奶的质量成正比。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.