不同商业大豆蛋白结构功能性质及对台式香肠质构和蒸煮损失率的影响
唐艳红, 赵建生, 傅礼玮, 罗钦文, 曾茂茂, 陈洁
Structure and functional properties of different commercial soy proteins and their effects on texture and cooking loss of Taiwan-style sausages
TANG Yanhong, ZHAO Jiansheng, FU Liwei, LUO Qinwen, ZENG Maomao, CHEN Jie
食品与发酵工业
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2023, (9): 212
-220
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DOI: 10.13995/j.cnki.11-1802/ts.031544
