加热方式对南美白对虾虾肉糜及其大豆分离蛋白复合物凝胶特性的影响
杨林莘,王冰冰,尹雅岚,金银哲,程裕东
Effects of heating processing on gel properties of minced white shrimp (Penaeus vanmamei) and soy protein isolate compounds
YANG Lin-xin,WANG Bing-bing,YIN Ya-lan,JIN Yin-zhe,CHENG Yu-dong
食品与发酵工业
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2017, (7): 201
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