Effects of Protein Content on the Texture, Rheological Properties and Microstructure of Stirred Soy Yogurt

被引：0
|
作者：
Zhang, Lijing [1 ]
Hua, Yufei [1 ]
Zhang, Caimeng [1 ]
Kong, Xiangzhen [1 ]
Li, Xingfei [1 ]
Chen, Yeming [1 ]
机构：
[1] School of Food Science and Technology, Jiangnan University, Wuxi,214122, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 24期
关键词：
35;
D O I：
10.13386/j.issn1002-0306.2024030054
中图分类号：
学科分类号：
摘要：
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页码：118 / 124
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