The effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar
超声处理乳清对乳清-果胶-琼脂复合食品体系结构形成的影响
期刊:Ultrasonics Sonochemistry
影响因子:9.7
doi:10.1016/j.ultsonch.2022.106073
Krasulya, Olga N; Dunchenko, Nina I; Yankovskaya, Valentina S; Voloshina, Elena S; Mettu, Srinivas
