Effect of Flaxseed Gum on the Gelling Forces and Emulsifying Properties of Myofibrillar Protein at Different NaCl Concentrations
FENG Meiqin, LIU Wenyan, SUN Jian, XU Xinglian, ZHOU Guanghong
FOOD SCIENCE . 2018, (22): 26 -31 .  DOI: 10.7506/spkx1002-6630-201822005