| 标题 |
Enhancing the whipping properties of blend whipped cream using coconut diglyceride through crystallization modulation and interfacial stabilization |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Huijie Dong; Chonghao Wang; Fengyan Wang; Linna You; Yan Chen; Shangde Sun 出版日期:2026 |
| 求助人 | |
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(2025-6-4)