Preparation of high-performance shrimp surimi gel by xanthan gum-fish protein co-gelation
ZHENG Xiaoshan, HONG Xuezheng, ZHANG Di, JI Hongwu, LIU Shucheng
Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (19) : 137-143.
Preparation of high-performance shrimp surimi gel by xanthan gum-fish protein co-gelation
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