Fat replacers were made from WPC-80. They were used to replace the fat in medium-fat-content ice cream up to 25%.
以乳清蛋白WPC-80为基质制备脂肪替代品，替代中脂冰淇淋中25%的脂肪。
The rheological behaviour of cocoa pastes consisted of three cocoa butter replacers (CBR) and cocoa powder was studied.
本文研究了可可粉与三种代可可脂组成的巧克力浆的流变性。
Fat replacers were made from enzymatic hydrolysis whey protein WPC-80. They were used to replace the fat in medium-fat-content ice cream up to 25%.
以酶法水解的乳清蛋白WPC- 80为基质制备脂肪替代品，替代中脂冰淇淋中25%的脂肪。
Fat replacers were made from enzymatic hydrolysis whey protein WPC-80. They were used to replace the fat in medium-fat-content ice cream up to 25%.
以酶法水解的乳清蛋白WPC- 80为基质制备脂肪替代品，替代中脂冰淇淋中25%的脂肪。
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