魔芋粉对鲤鱼肌原纤维蛋白凝胶特性的影响

杨振，孔保华，夏秀芳，陈倩，李沛军

Influence of Konjac Flour on Gel Properties of Myofibrillar Proteins from Common Carp

YANGZhen，KONGBao-hua，XIAXiu-fang，CHENQian，LIPei-jun

食品科学 . 2012, (11): 116 -120 . DOI: 10.7506/spkx1002-6630-201211026