酸诱导对大豆蛋白/高酯果胶复合体系凝胶特性的影响
刘圣雅, 彭媛媛, 张甫生, 郑炯
Effect of acid induction on gelling properties of soy protein isolate/high-methoxy pectin complex system
LIU Shengya, PENG Yuanyuan, ZHANG Fusheng, ZHENG Jiong
食品与发酵工业
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2019, (6): 104
-109
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DOI: 10.13995/j.cnki.11-1802/ts.017800
