添加不同粒径及比例的纤维素对鱼糜制品凝胶特性的影响
程小璇, 张楠, 唐月, 张震, 李文婷, 施文正, 曲映红
Effect of cellulose with different particle sizes and addition ratios on gel properties of surimi products
CHENG Xiaoxuan, ZHANG Nan, TANG Yue, ZHANG Zhen, LI Wenting, SHI Wenzheng, QU Yinghong
食品与发酵工业
.
2024, (12): 63
-73
.
DOI: 10.13995/j.cnki.11-1802/ts.035185
