| 标题 |
Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis |
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| DOI | |
| 其它 |
期刊:Journal of Food Engineering 作者:Georg Surber; T. Spiegel; Bich Phuong Dang; A. W. Pombo; H. Rohm; et al 出版日期:2021-01-01 |
| 求助人 | |
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(2025-6-4)