Effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt
Release time:2023-12-31Hits:
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Impact Factor:
3.422
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Affiliation of Author(s):
食品科技学院
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Journal:
JOURNAL OF TEXTURE STUDIES
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Co-author:
刘珍,沈壮,芮昕,陈晓红,姜梅,董明盛
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Document Code:
d3u78lxd8h1635pw8f7dohpa81lsfg4o
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Volume:
52
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Issue:
3
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Page Number:
334-346
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Translation or Not:
no
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Date of Publication:
2021-01-01
