鹰嘴豆分离蛋白对减盐猪肉糜凝胶品质的影响
栗俊广, 陈宇豪, 王登顺, 李可, 杜曼婷, 白艳红
Effects of chickpea protein isolate on gelation quality of pork meat batters with reduced salt concentrations
LI Junguang, CHEN Yuhao, WANG Dengshun, LI Ke, DU Manting, BAI Yanhong
食品与发酵工业
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2020, (1): 143
-148
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DOI: 10.13995/j.cnki.11-1802/ts.021814
