魔芋胶与卡拉胶复配优化驴头骨肉冻凝胶特性
孙泽坤, 谢云飞, 于航, 杨方威, 姚卫蓉
Optimization of meat jelly properties from donkey skull by konjac gum/carrageenan mixtures
SUN Zekun, XIE Yunfei, YU Hang, YANG Fangwei, YAO Weirong
食品与发酵工业
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2022, (1): 146
-152
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DOI: 10.13995/j.cnki.11-1802/ts.027941
