Zobrazeno 1 - 5
of 5
pro vyhledávání: '"何雨婕"'
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 8, Pp 137-143 (2024)
旨在为生产一款低脂曲奇提供依据，针对传统曲奇脂肪含量高的问题，以柠檬果胶及羧甲基纤维素钠复配制备的凝胶为原料制备脂肪替代物，考察其部分取代（0%~30%）黄油后对曲奇加工性能
Externí odkaz:
https://doaj.org/article/2ecfee193592442b87fd0c5bfccec590
Autor:
何雨婕1，詹莹娇1，陈诗晴2，YOONG Jun Hao2，雷 激1 HE Yujie1, ZHAN Yingjiao1, CHEN Shiqing2, YOONG Jun Hao2, LEI Ji
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 10, Pp 134-141 (2023)
针对市售传统牛油火锅底料风味易被衣物吸附的问题，以红棕油、棕榈油、棕榈油与牛油混合油（棕榈油与牛油比例分别为7∶ 3、1∶ 1及3∶ 7）及牛油所制得的6种火锅底料为原料，模拟火锅
Externí odkaz:
https://doaj.org/article/a026f9387cc047c39da499041b04449f
Publikováno v:
Food Research & Development; May2024, Vol. 45 Issue 10, p29-35, 7p
Publikováno v:
Food & Fermentation Industries; 2024, Vol. 50 Issue 9, p99-105, 7p
Publikováno v:
Science & Technology of Food Industry; Jan2024, Vol. 45 Issue 1, p88-96, 9p