![](/develop/static/common/images/pdf.png)
圆苞车前子壳粉对鱼糜凝胶热稳定性的影响及机理研究
朱士臣, 陈小草, 郑佳妮, 李伟, 范文龙, 丁玉庭, 周绪霞
食品与发酵工业 ›› 2022, Vol. 48 ›› Issue (21) : 188-195.
圆苞车前子壳粉对鱼糜凝胶热稳定性的影响及机理研究
The effect of psyllium husk powder on the thermal stability of surimi gel and its mechanisms
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |