Objective To study the chemical composition and texture of cows 'milk cakes made with natural fermented acid whey and citric acid as milk coagulant, respectively.
目的研究用自然发酵酸乳清和柠檬酸作凝乳剂制作牛乳饼的化学组成及质构。
Whey soy proteins (WSP) are acid soluble proteins in whey from soybean processing industry. Its characterization and application were studied more and more.
大豆乳清蛋白是大豆加工业产生的大豆乳清水中的酸溶性蛋白成分，它的性质及其应用越来越受到人们的重视。
Whey soy proteins (WSP) are acid soluble proteins in whey from soybean processing industry. Its characterization and application were studied more and more.
大豆乳清蛋白是大豆加工业产生的大豆乳清水中的酸溶性蛋白成分，它的性质及其应用越来越受到人们的重视。
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