大豆分离蛋白-大米粉复合凝胶特性及形成机理研究
陈宇翔, 王萍, 王颖, 柴洋洋
Research on gelation characteristics and formation mechanism of soy protein isolate-rice flour composite gel
CHEN Yuxiang, WANG Ping, WANG Ying, CHAI Yangyang
食品与发酵工业
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2024, (22): 98
-105
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DOI: 10.13995/j.cnki.11-1802/ts.038103
