NaCl浓度、多糖以及小分子乳化剂对全蛋粉乳化性质的影响

宋俊俊,迟玉杰

Influence of Salt,Polysaccharides and Surfactants on the Emulsifying Properties of Whole Egg Powder

Song Jun-jun, Chi Yu-jie

食品与发酵工业 . 2012, (06): 22 -27 . DOI: 10.13995/j.cnki.11-1802/ts.2012.06.021