1) whipped cream powder
植脂奶油粉
1.
Preparation and properties of non-dairy whipped cream powder;
搅打植脂奶油粉的制备及其性能
2) whipped topping
植脂奶油
1.
Study on the formation of the foam structure of whipped topping;
植脂奶油泡沫结构形成的研究
3) whipped topping
植脂鲜奶油
1.
Stability of whipped topping;
植脂鲜奶油稳定性的研究
2.
Effects of oil melt point on the quality and performance of whipped topping and its mechanism;
油脂熔点对植脂鲜奶油质量性能的影响及其机理的研究
3.
Effect of emulsifiers on the quality of whipped topping and influence mechanism;
乳化剂对植脂鲜奶油质量性能的影响及其机理的研究
4) Whipped Cream
植脂掼奶油
1.
Purification of Inulin from Jerusalem Artichoke and Its Application in Whipped Cream;
菊芋菊糖的纯化及在植脂掼奶油中的应用
5) nondairy whip topping
植脂奶油产业
6) evaporated filled milk
植脂淡奶
1.
The effect of hydrocolloide on the stability of evaporated filled milk;
几种亲水性胶体对植脂淡奶稳定性的影响
补充资料：低脂咖啡奶油蛋糕
低脂咖啡奶油蛋糕
咖啡海绵蛋糕材料：鸡蛋4只、面粉60克、脱脂牛奶25克、蜂蜜80克、人造牛油25克、即溶咖啡粉3克
咖啡奶油材料：脱脂鲜奶20克、鱼胶粉2茶匙、热水2汤匙、即溶咖啡粉15克、蜂蜜80克、乳酪100克
咖啡奶油：鱼胶粉溶于热水中，即溶咖啡溶于脱脂奶中，再加其它材料，拌均匀，打成cream。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。