热稳定冰结构蛋白对小麦淀粉凝胶冻融稳定性的影响

贾春利1，黄卫宁1,*，邹奇波2，甘小红3，Patricia RAYAS-DUARTE4

Influence of Thermalstable Ice-Structuring Proteins Extracted from Oat Flour and Chinese Privet Leaves on Freeze-Thaw Stability of Wheat Starch Gels

食品科学 . 0, (): 83 -87 .