{"title":"以柠檬果胶凝胶为基质的脂肪替代物的制备及其对黄油流变性的影响","authors":"何雨婕 | 张巧 | 李贤 | 雷激","doi":"10.13995/j.cnki.11-1802/ts.035504","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"食品与发酵工业","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.13995/j.cnki.11-1802/ts.035504","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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