
κ-卡拉胶/K+凝胶体系对鱼糜凝胶特性和流变的影响
汤嘉慧, 郭全友, 邹咪, 谢晨, 熊泽语, 包海蓉
食品与发酵工业 ›› 2020, Vol. 46 ›› Issue (16) : 86-92.
κ-卡拉胶/K+凝胶体系对鱼糜凝胶特性和流变的影响
Effects of κ-carrageenan/K+ gel system on surimi gel properties and rheology
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |