作者: Amna M. Abboud , Gary W. Trecker , Daniel A. Meyer , Jimbay P. Loh , Alice S. Cha
DOI:
关键词: Food products 、 Materials science 、 Base (topology) 、 Waste management
摘要: The present invention is directed to stabilized non-sour dairy base materials which may be used as a heavy cream substitute or other culinary purposes in food products.