Effect of Preheated Soy Proteins on Gelling and Rheological Properties of Common Carp Myofibrillar Protein
DU Hongzhen, CHEN Qian, YANG Zhen, SUN Qinxiu, KONG Baohua
FOOD SCIENCE . 2019, (12): 55 -61 .  DOI: 10.7506/spkx1002-6630-20180510-161