Preparation of high-performance shrimp surimi gel by xanthan gum-fish protein co-gelation
ZHENG Xiaoshan, HONG Xuezheng, ZHANG Di, JI Hongwu, LIU Shucheng
Food and Fermentation Industries . 2022, (19): 137 -143 .  DOI: 10.13995/j.cnki.11-1802/ts.029116

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