通过研究不同种类的油脂在植脂鲜奶油搅打过程中脂肪球的部分附聚、搅打时间、搅打起泡率和泡沫稳定性之间的关系。

This paper mainly studied the relationship between the oil type and cream whipping properties, such as partial coalescence, time, overrun and foams stability.

youdao

通过研究不同种类的油脂在植脂鲜奶油搅打过程中脂肪球的部分附聚、搅打时间、搅打起泡率和泡沫稳定性之间的关系。

This paper mainly studied the relationship between the oil type and cream whipping properties, such as partial coalescence, time, overrun and foams stability.

youdao