acidity milk of beverage 酸性乳饮料
The stabilization effects of SDF on protein particles were similar to pectin through the determination of precipitation rate for acidity milk beverage.
通过对酸性乳饮料沉淀率的测定,发现豆渣水溶性膳食纤维具有与果胶相似的稳定蛋白颗粒的作用。
参考来源 - 豆渣水溶性膳食纤维酶法制备及其应用·2,447,543篇论文数据，部分数据来源于NoteExpress
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