Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing
受控剪切作用下含κ-卡拉胶的巧克力味乳蛋白浓缩物悬浮液的热诱导变化
期刊:Foods
影响因子:5.1
doi:10.3390/foods12244404
Mediwaththe, Anushka; Huppertz, Thom; Chandrapala, Jayani; Vasiljevic, Todor
