共 50 条
[22]
Characteristics of low-fat channa-based butter spread
[J].
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,
2000, 37 (01)
:45-47
[23]
INGREDIENT SELECTION FOR PRODUCTION OF A LOW-FAT BUTTER FLAVORED SPREAD
[J].
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,
1991, 28 (04)
:204-207
[24]
RHEOLOGICAL STUDIES ON A PROTEIN-ENRICHED LOW-FAT SPREAD
[J].
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,
1989, 26 (01)
:36-40
[25]
Using fish gelatin and pectin to make a low-fat spread
[J].
FOOD HYDROCOLLOIDS,
2008, 22 (08)
:1637-1640
[26]
Substitution of gelatine in low-fat spread: A rheological characterisation.
[J].
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 10,
2000, (251)
:411-420
[28]
Low-fat dairy foods and colonic epithelial cell proliferation
[J].
JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION,
1999, 281 (14)
:1274-1274