@article{WU Xiang:22, author = {[WU Xiang, LI Xinfu, LI Cong, YANG Ting, ZHOU Hui, DU Xianfeng, XU Baocai]}, title = {Effect of Different Modified Starches on Gel Properties of Myofibrillar Protein}, publisher = {FOOD SCIENCE}, year = {2020}, journal = {FOOD SCIENCE}, volume = {41}, number = {2}, eid = {22}, pages = {22-28}, keywords = {starch; myofibrillar proteins; rheological properties; gel strength; moisture migration}, doi = https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20190227-209 }