Improved Quality of Chicken Blood Tofu by Addition of Guar Bean Gum and Konjac Gum Combined with Ultrasonic Treatment
WANG Xin, HUANG Jin, WU Yujie, LU Fangyun, LI Qian, ZHOU Ting, ZOU Ye, WANG Daoying, XU Weimin
(1. Institute of Agri-products Processing Research, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2. School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)
WANG Xin, HUANG Jin, WU Yujie, LU Fangyun, LI Qian, ZHOU Ting, ZOU Ye, WANG Daoying, XU Weimin. Improved Quality of Chicken Blood Tofu by Addition of Guar Bean Gum and Konjac Gum Combined with Ultrasonic Treatment[J]. FOOD SCIENCE, 2021, 42(23): 145-151.