Effect of cellulose with different particle sizes and addition ratios on gel properties of surimi products

CHENG Xiaoxuan, ZHANG Nan, TANG Yue, ZHANG Zhen, LI Wenting, SHI Wenzheng, QU Yinghong

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (12) : 63-73.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (12) : 63-73. DOI: 10.13995/j.cnki.11-1802/ts.035185

Effect of cellulose with different particle sizes and addition ratios on gel properties of surimi products

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(12): 63-73 https://doi.org/10.13995/j.cnki.11-1802/ts.035185

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