Effect of Pea Protein on Quality Properties and Microstructure of Heat-Induced Gel of Chicken Batter
JI Hongfang, LI Shasha, ZHANG Lingwen, WANG Xuefei, KANG Zhuangli, CHEN Fusheng, MA Hanjun
FOOD SCIENCE . 2020, (4): 74 -79 .  DOI: 10.7506/spkx1002-6630-20181229-359