Effect of xanthan gum on emulsion stability on tilapia and soybean protein mixture

LAN Dong-mei,ZHOU Chun-xia,ZHANG Meng-xia,HONG Peng-zhi

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (2) : 114.

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PDF(2161 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (2) : 114.

Effect of xanthan gum on emulsion stability on tilapia and soybean protein mixture

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(2): 114

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