水热参数组合对大豆蛋白-鱼糜共混高水分挤压过程及产品品质的影响
张玉洁,张金闯,陈琼玲,刘浩栋,何宁,王强
Effect of Hydrothermal Parameter Combination on the High-Moisture Extrusion Process and the Product Quality of Soy Protein-Surimi Blends
ZHANG Yujie, ZHANG Jinchuang, CHEN Qiongling, LIU Haodong, HE Ning, WANG Qiang
食品科学
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2022, (19): 71
-79
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DOI: 10.7506/spkx1002-6630-20210720-226