摘要
本文对奶油花生酱生产工艺进行了研究,并提出了新的生产工艺和配方,有效地解决了油酱分离问题。
出处
《中州大学学报》
1998年第2期70-72,共3页
Journal of Zhongzhou University
同被引文献17
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二级引证文献43
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3王晓晨,杨雪,陈琼,符钧甯,王瑛,汪勇.大豆油基甘油二酯凝胶油的制备与表征研究[J].中国油脂,2017,42(1):60-65. 被引量:9
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