凝固温度对填充豆腐凝胶特性及分子间作用力的影响
金杨,刘丽莎,张小飞,张清,白洁,郭宏,彭义交
Effect of Coagulation Temperature on Gelling Properties and Chemical Forces of Tofu Coagulated with Glucono-δ-lactone
JIN Yang, LIU Lisha, ZHANG Xiaofei, ZHANG Qing, BAI Jie, GUO Hong, PENG Yijiao
食品科学
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2020, (23): 49
-55
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DOI: 10.7506/spkx1002-6630-20200602-027