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期刊名称

international journal of biological macromolecules(1)

关键词

mouthfeel(1)
soy yogurt(1)
（0-1-3）carboxymethyl cellulose(1)

作者

Ren W. AND Liang H. AND Liu S. AND Li Y. AND Chen Y. AND Li B. AND Li J.(0)

机构

college of food science and technology, huazhong agricultural university, wuhan,(1)
college of food science and technology, huazhong agricultural university, wuhan, 430070, china(1)
college of food science and technology, huazhong agricultural university, wuhan, 430070, china, shenzhen institute of nutrition and health, huazhong agricultural university, shenzhen, 518000, china, shenzhen branch, guangdong laboratory for lingnan modern agriculture, genome analysis laboratory of the ministry of agriculture, agricultural genomics institute at shenzhen, chinese academy of agricultural sciences, shenzhen, 518000, china(1)

年份

2024(1)

科研产出

条件:

资源类型: 外文期刊

作者:Ren W.(精确检索)

作者:Liang H.(精确检索)

作者:Liu S.(精确检索)

作者:Li Y.(精确检索)

作者:Chen Y.(精确检索)

作者:Li B.(精确检索)

作者:Li J.(精确检索)

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1Formulations and assessments of structure, physical properties, and sensory attributes of soy yogurts: Effect of carboxymethyl cellulose content and degree of substitution

作者： Ren W.; Liang H.; Liu S.; Li Y.; Chen Y.; Li B.; Li J.; SCIE（2024版） EI（2024版）

机构： College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China, Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, 518000, China, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518000, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan,;

来源：International Journal of Biological Macromolecules

关键词：（0-1-3）Carboxymethyl cellulose Mouthfeel Soy yogurt