黄原胶-鱼肉蛋白共凝胶作用制备高性能虾肉糜凝胶
郑小善, 洪学正, 张迪, 吉宏武, 刘书成
Preparation of high-performance shrimp surimi gel by xanthan gum-fish protein co-gelation
ZHENG Xiaoshan, HONG Xuezheng, ZHANG Di, JI Hongwu, LIU Shucheng
食品与发酵工业
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2022, (19): 137
-143
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DOI: 10.13995/j.cnki.11-1802/ts.029116
