磷酸化改性提高蛋清粉凝胶性的研究

赵薇,迟玉杰

Study on Improvement of Gel Property of Egg with Powder by Phosphorylation

Zhao Wei, Chi Yu jie

食品与发酵工业 . 2011, (09): 79 -83 . DOI: 10.13995/j.cnki.11-1802/ts.2011.09.024