Funder
National Natural Science Foundation of China
National First-class discipline program of Food Science and Technology
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference53 articles.
1. Effect of skim milk in soymilk blend on the quality of ice cream;Abdullah;Pakistan Journal of Nutrition,2003
2. Lipid crystallization and its effect on the physical structure of ice cream;Adleman,2001
3. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979
4. Influence of soy protein isolate on physical and sensory properties of ice cream;Akesowan;Thai Journal of Agriculture Science,2009
5. Physical properties of ice cream containing milk protein concentrates;Alvarez;Journal of Dairy Science,2005
Cited by
61 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献