发酵大豆乳清W/O缓释凝固剂对大豆全粉乳液凝胶特性的影响

衣鸿博，李君，李佳怡，王鹏，王胜男，刘贺

Effects of Water-in-Oil Slow-Release Coagulants Based on Fermented Soybean Whey on Gel Properties of Whole Soybean Flour

YI Hongbo, LI Jun, LI Jiayi, WANG Peng, WANG Shengnan, LIU He

食品科学 . 2024, (23): 54 -61 . DOI: 10.7506/spkx1002-6630-20240510-073