Impact of the droplet size of canola oil-in-water emulsions on the rheology and sensory acceptability of reduced-milk fat stirred yogurt
菜籽油水包油乳液液滴大小对低脂搅拌酸奶流变性和感官可接受性的影响
期刊:International Journal of Food Science and Technology
影响因子:2.6
doi:10.1007/s13197-022-05573-3
Daniel Trujillo-Ramirez, Ivan Olivares-Martinez, Consuelo Lobato-Calleros, Eva Rodriguez-Huezo, E Jaime Vernon-Carter, Jose Alvarez-Ramirez
