Optimization of Acylation Modification for Enhancing Gel Strength of Duck Egg White Protein by Response Surface Methodology
WANGLing，ZHENGYou，CHENHou-rong，WANGXue-rong，PENGXiang-wei
FOOD SCIENCE . 2012, (10): 39 -44 .  DOI: 10.7506/spkx1002-6630-201210009