Effects of soluble hydrolysate and soluble/insoluble aggregates of soy protein isolate on the quality of emulsified sausage

JIAN Hua-jun; LI Peng-peng; HUANG Xiao-lin; CHEN Jie

doi:10.13995/j.cnki.11-1802/ts.201411002

JIAN Hua-jun, LI Peng-peng, HUANG Xiao-lin, CHEN Jie

Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (11) : 8-13.

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Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (11) : 8-13. DOI: 10.13995/j.cnki.11-1802/ts.201411002

Food and Fermentation Industries

Effects of soluble hydrolysate and soluble/insoluble aggregates of soy protein isolate on the quality of emulsified sausage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(11): 8-13 https://doi.org/10.13995/j.cnki.11-1802/ts.201411002

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