κ-卡拉胶比例对明胶凝胶体系凝胶特性、水分分布及微观结构的影响
郭琦, 王欣, 刘宝林
Effects of κ-carrageenan ratio on gel properties, water distribution, andmicrostructure of a gelatin-gel system
GUO Qi, WANG Xin, LIU Baolin
食品与发酵工业
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2019, (9): 81
-88
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DOI: 10.13995/j.cnki.11-1802/ts.017043
