Effects of soy-to-milk protein ratio and sucrose fatty acid...

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Food Hydrocolloids 2016 / 4

Effects of soy-to-milk protein ratio and sucrose fatty acid ester addition on the stability of ice cream emulsions

Cheng, Jinju, Cui, Jie, Ma, Ying, Yan, Tingsheng, Wang, Lifeng, Li, He, Li, Xisheng
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2016.04.002
Date:
April, 2016
File:
PDF, 1.06 MB
english, 2016
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