Your browser doesn't support javascript.
loading
Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability.
Wang, Wan; Li, Jinzhe; Wang, Min; Gu, Liya; Liu, Zhijing; Xu, Cong; Ma, Jiage; Jiang, Lianzhou; Jiang, Zhanmei; Hou, Juncai.
Affiliation
  • Wang W; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Li J; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Wang M; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Gu L; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Liu Z; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Xu C; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Ma J; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Jiang L; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Jiang Z; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Hou J; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Foods ; 11(17)2022 Aug 24.
Article in En | MEDLINE | ID: mdl-36076745
Key words
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2022 Document type: Article Affiliation country: Country of publication:
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2022 Document type: Article Affiliation country: Country of publication: