不同冷却温度添加氯化镁和谷氨酰胺转氨酶对大豆全粉凝胶流变性质的影响
李君,康昕,蒲雪丽,崔怀田,王胜男,宋虹,朱丹实,刘贺
Effects of Adding Magnesium Chloride and Glutamine Transaminase after Cooling to Different Temperatures on the Rheological Properties of Heat-induced Gels from Whole Soybean Flour
LI Jun, KANG Xin, PU Xueli, CUI Huaitian, WANG Shengnan, SONG Hong, ZHU Danshi, LIU He
食品科学 . 2021, (8): 17 -21 .  DOI: 10.7506/spkx1002-6630-20191029-315