食用胶联合超声对鸡血豆腐凝胶物化性质、流变特性和体外消化率的影响
王鑫,黄瑾,卢方云,吴瑀婕,朱宏星,吴海虹,邹烨,徐为民,王道营
Effect of Food Gum Combined with Ultrasonic Treatment on Physicochemical, Rheological and in Vitro Digestibility Properties of Chicken Blood Tofu
WANG Xin, HUANG Jin, LU Fangyun, WU Yujie, ZHU Hongxing, WU Haihong, ZOU Ye, XU Weimin, WANG Daoying
食品科学 . 2022, (3): 92 -99 .  DOI: 10.7506/spkx1002-6630-20201214-169