竹笋膳食纤维结合预乳化植物油对低脂猪肉糜乳化稳定性和流变学特性的影响
李可, 李燕, 刘俊雅, 赵颖颖, 刘骁, 赵卫东, 白艳红
Effect of bamboo shoot dietary fiber combined with pre-emulsified vegetable oil on emulsion stability and rheological properties of lower-fat meat batters
LI Ke, LI Yan, LIU Junya, ZHAO Yingying, LIU Xiao, ZHAO Weidong, BAI Yanhong
食品与发酵工业
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2020, (20): 9
-14
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DOI: 10.13995/j.cnki.11-1802/ts.024420
