Effects of Dietary Fibers on Gelation Properties of Low-Salt Chicken Breast Surimi
WANG Yu, YUAN Jingjing, ZHAO Dianbo, BAI Gaowei, LI Ke, LI Junguang, BAI Yanhong
(1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; 2. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China; 3. Henan Province Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, China)
WANG Yu, YUAN Jingjing, ZHAO Dianbo, BAI Gaowei, LI Ke, LI Junguang, BAI Yanhong. Effects of Dietary Fibers on Gelation Properties of Low-Salt Chicken Breast Surimi[J]. FOOD SCIENCE, 2023, 44(8): 16-22.