Wang, W.; Li, J.; Wang, M.; Gu, L.; Liu, Z.; Xu, C.; Ma, J.; Jiang, L.; Jiang, Z.; Hou, J.
Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability. Foods 2022, 11, 2560.
https://doi.org/10.3390/foods11172560
AMA Style
Wang W, Li J, Wang M, Gu L, Liu Z, Xu C, Ma J, Jiang L, Jiang Z, Hou J.
Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability. Foods. 2022; 11(17):2560.
https://doi.org/10.3390/foods11172560
Chicago/Turabian Style
Wang, Wan, Jinzhe Li, Min Wang, Liya Gu, Zhijing Liu, Cong Xu, Jiage Ma, Lianzhou Jiang, Zhanmei Jiang, and Juncai Hou.
2022. "Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability" Foods 11, no. 17: 2560.
https://doi.org/10.3390/foods11172560
APA Style
Wang, W., Li, J., Wang, M., Gu, L., Liu, Z., Xu, C., Ma, J., Jiang, L., Jiang, Z., & Hou, J.
(2022). Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability. Foods, 11(17), 2560.
https://doi.org/10.3390/foods11172560
