Effects of gel properties and molecular interactions of complex gum made by guar gum and konjac gum combined with ultrasound on chicken blood tofu
WANG Xin, WU Yujie, LU Fangyun, HUANG Jin, ZHANG Xinxiao, ZOU Ye, LI Qian, WANG Daoying, XU Weimin
Food and Fermentation Industries . 2021, (18): 187 -193 .  DOI: 10.13995/j.cnki.11-1802/ts.026518

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