低酯果胶协同NaCl对全蛋液凝胶性质的影响

王轶男，程缘，迟玉杰

Synergistic Effect of Low Ester Pectin Combined with NaCl on Gel Properties of Liquid Whole Egg

WANG Yinan, CHENG Yuan, CHI Yujie

食品科学 . 2020, (4): 32 -40 . DOI: 10.7506/spkx1002-6630-20181031-368