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
Effects of κ-carrageenan/K+ gel system on surimi gel properties and rheology
TANG Jiahui, GUO Quanyou, ZOU Mi, XIE Chen, XIONG Zeyu, BAO Hairong
食品与发酵工业
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2020, (16): 86
-92
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DOI: 10.13995/j.cnki.11-1802/ts.023796
