Effects of heating processing on gel properties of minced white shrimp (Penaeus vanmamei) and soy protein isolate compounds

YANG Lin-xin,WANG Bing-bing,YIN Ya-lan,JIN Yin-zhe,CHENG Yu-dong

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Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (7) : 201.

Effects of heating processing on gel properties of minced white shrimp (Penaeus vanmamei) and soy protein isolate compounds

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(7): 201

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