瓜尔豆魔芋胶的复配胶结合超声处理对鸡血豆腐凝胶特性及其作用力的影响
王鑫, 吴瑀婕, 卢方云, 黄瑾, 张新笑, 邹烨, 李倩, 王道营, 徐为民
Effects of gel properties and molecular interactions of complex gum made by guar gum and konjac gum combined with ultrasound on chicken blood tofu
WANG Xin, WU Yujie, LU Fangyun, HUANG Jin, ZHANG Xinxiao, ZOU Ye, LI Qian, WANG Daoying, XU Weimin
食品与发酵工业
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2021, (18): 187
-193
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DOI: 10.13995/j.cnki.11-1802/ts.026518
