Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties
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Mouming Zhao | Qiangzhong Zhao | Yongjian Cai | Siming Zhu | Junwei Wang | Lihua Huang | Di Zeng | Tongxun Liu
暂无分享,去创建一个
Mouming Zhao | Qiangzhong Zhao | Yongjian Cai | Siming Zhu | Junwei Wang | Lihua Huang | Di Zeng | Tongxun Liu