Effect of High Pressure Homogenization Cooperated with High Acyl Gellan Gum on Stability and Rheological Properties of Liquid Egg with Green Pepper Juice
CHI Yujie, ZHANG Haokai, CHI Yuan, WANG Juntong
FOOD SCIENCE . 2019, (9): 91 -98 .  DOI: 10.7506/spkx1002-6630-20180402-016