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Preparation and evaluation of protein‐based fat substitute ..:
Cheng, Tingting
;
Dong, Fangxiang
;
Xiao, Liqing
.
International Journal of Food Science & Technology. 56 (2021) 12 - p. 6214-6224 , 2021
Link:
https://doi.org/10.1111/ijfs.15131
RT Journal T1 <Title>Preparation and evaluation of protein‐based fat substitute on the stuffing properties of Chinese Dumpling</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.15131&Exemplar=1&LAN=DE A1 Cheng, Tingting A1 Dong, Fangxiang A1 Xiao, Liqing A1 Hou, Tao PB Wiley YR 2021 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 56 IS 12 SP 6214 OP 6224 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.15131 DO https://doi.org/10.1111/ijfs.15131 SF ELIB - SuUB Bremen
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