Effects of κ-carrageenan/K+ gel system on surimi gel properties and rheology
TANG Jiahui, GUO Quanyou, ZOU Mi, XIE Chen, XIONG Zeyu, BAO Hairong
Food and Fermentation Industries . 2020, (16): 86 -92 .  DOI: 10.13995/j.cnki.11-1802/ts.023796

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