The enhancement of different exogenous substances on thermal-induced gel properties of fresh water fish surimi

doi:10.13995/j.cnki.11-1802/ts.026634

YE Yuehua, QIAN Min, LIU Xiaoyan, BAI Weidong, ZHAO Wenhong, PAN Zhenhui

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 285-293.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 285-293. DOI: 10.13995/j.cnki.11-1802/ts.026634

The enhancement of different exogenous substances on thermal-induced gel properties of fresh water fish surimi

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(12): 285-293 https://doi.org/10.13995/j.cnki.11-1802/ts.026634

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Received	Revised	Published
2021-01-03	2021-02-19	2021-06-25
Issue Date
2021-07-22

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