Study on the properties of egg white protein-butter compound gel

ZHANG Chuan, LI Qianwen, WANG Xiaonan, CHEN Shuxing

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (7) : 151-156.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (7) : 151-156. DOI: 10.13995/j.cnki.11-1802/ts.034800

Study on the properties of egg white protein-butter compound gel

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(7): 151-156 https://doi.org/10.13995/j.cnki.11-1802/ts.034800

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