Effects of hsian-tsao gum on the gel properties and in vitro digestibility of starch-added surimi gel

YOU Gang; LAI Yuping; NIU Gaigai; ZENG Da; GUO Dejun

doi:10.13995/j.cnki.11-1802/ts.029179

Effects of hsian-tsao gum on the gel properties and in vitro digestibility of starch-added surimi gel

YOU Gang, LAI Yuping, NIU Gaigai, ZENG Da, GUO Dejun

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (18) : 81-87.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (18) : 81-87. DOI: 10.13995/j.cnki.11-1802/ts.029179

Effects of hsian-tsao gum on the gel properties and in vitro digestibility of starch-added surimi gel

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(18): 81-87 https://doi.org/10.13995/j.cnki.11-1802/ts.029179

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Received	Revised	Published
2021-08-26	2021-10-08	2022-09-25
Issue Date
2022-10-17

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