共 50 条
- [22] Characteristics of low-fat channa-based butter spread JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2000, 37 (01): : 45 - 47
- [23] INGREDIENT SELECTION FOR PRODUCTION OF A LOW-FAT BUTTER FLAVORED SPREAD JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1991, 28 (04): : 204 - 207
- [24] RHEOLOGICAL STUDIES ON A PROTEIN-ENRICHED LOW-FAT SPREAD JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1989, 26 (01): : 36 - 40
- [27] Substitution of gelatine in low-fat spread: A rheological characterisation. GUMS AND STABILISERS FOR THE FOOD INDUSTRY 10, 2000, (251): : 411 - 420
- [28] Low-fat dairy foods and colonic epithelial cell proliferation JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION, 1999, 281 (14): : 1274 - 1274