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中文
Effects of Flaxseed Gum, Xanthan Gum and Soy Protein Isolate on Productivity and Textural Properties of Pork Sausages
孙?健1,冯美琴1,2,王?鹏1,徐幸莲1,*,周光宏1
FOOD SCIENCE . 2012, (
21
): 1 -5 .