[1] | XU Ju-cai, LONG Zhao, ZHAO Mou-ming, ZHAO Qiang-zhong. Effect of the proportion of anhydrous milk fat and cocoa butter substitute BL-41 on the stability of whipping cream[J]. Science and Technology of Food Industry, 2013, (20): 107-110. DOI: 10.13386/j.issn1002-0306.2013.20.043 |
[4] | 纸包皮蛋的开发[J]. Science and Technology of Food Industry, 1999, (06): 50-51. DOI: 10.13386/j.issn1002-0306.1999.06.080 |