Effect of poly-γ-glutamic acid on qualities of quick-frozen dumplings

doi:10.13995/j.cnki.11-1802/ts.016683

JI Xiao-yue, WANG Shuang-yan, GENG Peng, LIU Fang, CAI Ya-hui, ZHANG Ji-ran, WU Kun

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (12) : 180-187.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (12) : 180-187. DOI: 10.13995/j.cnki.11-1802/ts.016683

Effect of poly-γ-glutamic acid on qualities of quick-frozen dumplings

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(12): 180-187 https://doi.org/10.13995/j.cnki.11-1802/ts.016683

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Received	Published
2018-01-02	2018-12-25
Issue Date
2019-01-22

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