摘要 : Carboxymethylcellulose (CMC) was used as a stabiliser for acidified whole milk drinks. The stability of the acidified whole milk drinks was investigated by observation of the evolution of size and zeta potential of colloidal parti... 展开
作者 | Juan Wu Junliang Liu Qiaoyu Dai Hongbin Zhang |
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作者单位 | |
期刊名称 | 《International Dairy Journal》 |
总页数 | 3 |
语种/中图分类号 | 英语 / TS252 |
关键词 | ACIDIFICATION BEVERAGES CARBOXYMETHYLCELLULOSE CASEIN CASEIN MICELLES CELLULOSES DAIRY PRODUCTS MILK MILK BEVERAGES PH SKIM MILK STABILITY STABILIZATION WHOLE MILK Alcoholic and non-alcoholic beverages Other beverages |
馆藏号 | N2008EPST0008550 |