FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (6): 49-56.doi: 10.7506/spkx1002-6630-20210417-242
• Food Chemistry • Previous Articles Next Articles
ZHAO Zerun, XING Tong, ZHAO Xue, XU Xinglian
Online:
2022-03-25
Published:
2022-03-28
CLC Number:
ZHAO Zerun, XING Tong, ZHAO Xue, XU Xinglian. Effect of Addition of Soy Protein Isolate on the Gelation Properties of Low-salt Wooden Chicken Breast Meat Batter[J]. FOOD SCIENCE, 2022, 43(6): 49-56.
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210417-242
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||