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Journal: Foods, 2022
Volume: 11
Number: 2560
2560
Article: Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability
Authors: by Wan Wang, Jinzhe Li, Min Wang, Liya Gu, Zhijing Liu, Cong Xu, Jiage Ma, Lianzhou Jiang, Zhanmei Jiang and Juncai Hou
Link: https://www.mdpi.com/2304-8158/11/17/2560

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