Effect of Synergistic Induction of Transglutaminase and Magnesium Chloride on Gelling Properties of Cold-pressed Soy Flour
WANG Fengqiujie, YANG Xinxin, GU Xuelian, LUAN Binyu, HUANG Yuyang, ZHU Ying, ZHU Xiuqing
(Heilongjiang Key Laboratory of Grain Food and Grain Resources Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin 150028, China)
WANG Fengqiujie, YANG Xinxin, GU Xuelian, LUAN Binyu, HUANG Yuyang, ZHU Ying, ZHU Xiuqing. Effect of Synergistic Induction of Transglutaminase and Magnesium Chloride on Gelling Properties of Cold-pressed Soy Flour[J]. FOOD SCIENCE, 2022, 43(16): 169-176.