Effect of different emulsification parameters on soy-based cheese: Evaluation of textural, rheological, aroma and sensory properties
Huaixiang Tian(Shanghai Institute of Technology), Xinman Lou(Shanghai Institute of Technology), Xinxin Ma(Xi'an Jiaotong University), Hou–Yong Yu(Beihang University), Juan Cheng(Shanghai Institute of Technology), Chen Chen(Shanghai Institute of Technology), Li Li(Zhangzhou Normal University)
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