大豆蛋白的可溶性水解物、可溶/不溶性聚集体对乳化香肠品质的影响
简华君,李鹏鹏,黄小林,陈洁
Effects of soluble hydrolysate and soluble/insoluble aggregates of soy protein isolate on the quality of emulsified sausage
JIAN Hua-jun, LI Peng-peng, HUANG Xiao-lin, CHEN Jie
食品与发酵工业
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2014, (11): 8
-13
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DOI: 10.13995/j.cnki.11-1802/ts.201411002
