加工条件对生姜蛋白酶凝乳物化性质的影响
范金波,侯宇,黄训文,周素珍,冯叙桥
The effect of processing conditions on the physicochemical properties of ginger protease curd
FAN Jin-bo, HOU Yu, HUANG Xun-wen, ZHOU Su-zhen, FENG Xu-qiao
食品与发酵工业
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2014, (04): 59
-63
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DOI: 10.13995/j.cnki.11-1802/ts.2014.04.026
