yogurt gel
英 美
酸奶凝胶
酸奶凝胶
This article reviewed the influence of milk fat content, protein content and ratio of casein to whey on the formation of yogurt gel from microstructure, rheological properties and texture.
从酸奶的微结构、流变学性质和质地等方面综述了乳脂肪、蛋白质及调节酪蛋白和乳清蛋白比例对酸奶凝胶的影响。
上一个：wide pair
下一个：Yogurt curd
